Tuesday : Potato Leek soup

This was a straightforward potato leek soup that I made to use the leeks that came in last week's biokiste.

Cut 150g smoked bacon into lardons and render them (and the rind from the bacon) in some peanut oil. If you are planning on pureeing the soup, remove the lardons at this point. Add 3 thinly sliced leeks and a pinch of salt and cook until the leeks are soft. Add 1 kg of starchy potatoes that are peeled and cut into pieces, 1l stock (I used turkey stock) and 1l water, a couple bay leaves, a sprig of thyme, and a pinch of herbes de provence. Cover and simmer until the potatoes are cooked. Fish out the bay leaves, thyme, and bacon rind and then either mash with a potato masher or puree (if you took out the lardons earlier). Add 50g (or so) of butter and the lardons (if needed) and adjust seasonings. Simmer for another 5-10 minutes.

We had this with bread and a nice green salad and were quite happy.