Ingredients
1 tablespoon olive oil
bacon chopped
2 to 3 not large leek stalks, chopped
2 to 3 large potatoes, scrubbed, peeled and sliced into big chunks
1L vegetable broth
2 stems fresh thyme
1 bay leaves
kosher salt
freshly ground black pepper
lemon juice
for the sour cream:
1/2 cup sour cream
1 tablespoon prepared horseradish
1 teaspoon dijon mustard
pinch of salt
optional toppings:
reserved bacon bits
reserved horseradish sour cream
snipped chives or green onions sliced
grated cheddar cheese
Instructions
soup:
In a soups pan add the olive oil
- add the bacon.
Cook until crispy, and then remove to a paper-towel-lined plate.
Reserve for garnish.
- Saute the leeks, stirring frequently until very soft, about 5 minutes.
- Add the potatoes, vegetable broth, 1 L of water, plus the thyme and bay leaves.
For the Sour Cream:
While the soup cooks, prepare the sour cream.
Add all of the ingredients to a small mixing bowl and whisk well.
It will not be perfectly smooth because horseradish is coarse.
Taste, and add a little more horseradish, if you'd like extra heat.
Finish the soup:
Remove the thyme stems and both bay leaves.
Add a big pinch of salt to the soup, and use an immersion blender to blend the soup to your preferred texture.
Go slowly and stop frequently to scoop out a spoonful of the soup to text for texture.
In a small mixing bowl, add 1/4 cup of the sour cream, and pour a 1/4 cup of the hot soup over it.
Whisk immediately, until smooth
Stir into the soup
Taste the soup and add salt and pepper as necessary.
Add splash of lemon juice to enhance the flavors, if necessary.
Ladle into bowls, and serve with a dollop of the horseradish cream, and bacon toppings.
Notes
My recipe for 1 person!
