Potato and Leek Soup with Crispy Bacon! A Warm and Flavorful Everyday Favorite

The soup as we know it today – with potato and leek – is said to be inspired by the French soup variant 'vichyssoise', which actually originates from the USA via a French chef. In Norway, potato and leek soup has become a cost-effective favorite when ingredients need to be affordable, while still delivering great taste and satisfaction. By adding crispy bacon, the soup gains a salty and smoky element that elevates it from everyday to a bit more luxurious – perfect for cooler days.

Ingredients:

For 2 servings.

• 400 g potatoes, peeled and diced
• 1 large leek (about 200 g), cleaned and sliced
• 1 garlic clove, finely chopped
• 5 dl chicken or vegetable broth
• 1 dl light cream (can be replaced with cooking cream or milk)
• 1 tbsp butter
• Salt and freshly ground pepper to taste
• 100 g bacon, sliced for topping
• Fresh chives or parsley for garnish
• (Optional: a bit of olive oil for sautéing leeks/garnish)

Preparation (mise en place):

1. Peel and dice the potatoes.
2. Clean and slice the leek.
3. Finely chop the garlic clove.
4. Measure out the broth and cream.
5. Slice the bacon.
6. Finely chop chives/parsley for garnish.

Cooking:

1. Heat a 24 cm steel pan or large pot over medium heat. Melt the butter.
2. Sauté the garlic and leek (reserve some for garnish) for about 1 minute until soft.
3. Add the potatoes and stir well.
4. Pour in the broth, cover with a lid, and let simmer until the potatoes are tender (15-20 min).
5. Fry the bacon until crispy in a separate pan, then drain on paper towels.
6. Use an immersion blender to puree the soup until smooth. Adjust with extra liquid if needed.
7. Stir in the cream, gently heat through, and season with salt and pepper to taste.
8. Serve in soup bowls topped with crispy bacon and fresh herbs. Garnish with leek if desired.

Flavor Profile:

Creamy and mild with sweetness from the potato, freshness from the leek, and a round, rich mouthfeel. The bacon topping adds a salty and smoky lift as well as delightful texture.

Serving Suggestions:

Serve in deep soup bowls with crusty bread or sourdough bread and butter. A simple green salad with vinaigrette pairs well alongside.

Summary:

Potato and leek soup is a classic in Norwegian cuisine – both nutritious, warming, and easy to make. This recipe combines mild, creamy flavors from potato and leek with rich cream and crispy bacon that adds texture and depth. The dish is inspired by the French vichyssoise but has found its natural place in Norwegian homes due to its simplicity and use of affordable ingredients. Serve with good bread and a green salad, making it perfect for dinner in the autumn and winter seasons.