Good morning friends. I’m writing to you from my kitchen counter over a steaming cup of hazelnut coffee and a plate of leftover bacon from last night’s soup. Yes, I am only eating bacon for breakfast.
Last night’s Top Chef University recipe was for probably the most well known and basic cream based soup, Potato Leek. We mastered clear soups with the Rustic Chicken Noodle Soup on Monday.
After doing both I think making cream based soups is easier. The flavors really pop once you cook down the cream and it tastes really really fancy.
Meet Mr. Rustic Potato (peeled, diced and sitting in a bowl of water to stop oxidation) and Mrs. Leek (dark green ends removed, stocks sliced in half then sliced short ways, ‘agitating’ in water)
What I did in this recipe that I’d never done before…
- I ‘agitated’ leeks
- scratch that, I actually cooked with leeks…
- I learned what a shallot is.
Okay let’s get to the recipe already!
Home-style Potato Leek Soup with Bacon!
Spike teaches how to make this dish. It takes about an hour with prep time and makes 4-6 servings.
Are you licking your lips yet????
It all looks so mature and fancy! Here’s what really happened in the kitchen…
I become Maren-BEAST of Cambridge when I see bacon!
Karla and Spike have both taken the time to explain Mis en Place. It’s basically just a fancy French word meaning everything in it’s place. Karla explained that it’s important to get all your ingredients ready before cooking. Have them washed and laid out. I did a bunch of the chopping before I even started cooking too.
Having everything organized helps the kitchen stay a little less hectic and makes cooking a ton more fun!
Agitating the leeks is just a way to wash them. After they’re sliced put them in a bowl of water. Stir them around getting all the dirt and grit out from between the stocks. The impurities will fall to the bottom, leaving the perfectly washed stuff at the top!
Be a culinary boss and agitate!
FYI… Donner finally realized he was getting absolutely NO BACON so he gave up…
The rope was necessary. Apparently he becomes Donner-BEAST of Cambridge when he smells bacon too.
The BIGGEST potato leek tip of all is…
don’t cut your potatoes too large. They wont cook through and you’ll have to fish them out, one by one, and boil them in a separate sauce pan for 7 minutes. Sigh.
5 bowls made, 5 people fed. Everyone was happy. happy. happy. And there was lot’s of lip licking!
Tell me about you!!! I want to know…
What is your favorite cream based soup?
The bagel place in Salinas makes this amazing artichoke bisque… I’d probably kill for it…
Have you ever ‘agitated’ leeks?
How do you feel about bacon?
OHHH HOLY MAMA IT”S TASTY!