Learn how to make this quick, easy and delicious creamy garlic buttery potato and leek soup. Along with this soup recipe is a bacon, apple and crispy sage crust to be used as a topping for the soup and both of these together create the perfect combination and flavour friendship.
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All The Equipment & Tools Used –
My Merchandise (Aprons) –
Serves – 4
Ingredients –
Potato & Leek Soup –
3 Tbsp (42g) – Clarified Butter or Regular Unsalted Butter
4 – Large Leeks, Roughly Chopped
3 – Garlic Cloves, Roughly Chopped
4 – Small Potatoes, Cubed
1 Litre (4 Cups) – Vegetable or Chicken Stock
180ml (3/4 Cup) – Thickened or Whipping Cream
Seasoning To Taste
Bacon, Apple & Crispy Sage –
1 Tbsp (14g) – Clarified Butter or Regular Unsalted Butter
120g (4.2oz) – Streaky Bacon, Large Diced
1 – Apple, Peeled & Small Diced (I Used Royal Gala)
12g (0.4oz) – Fresh Sage, Roughly Chopped or Left Whole
Seasoning To Taste
Toasted Bread To Serve
Recipe Notes –
If you can’t consume dairy or want to make this vegan friendly, substitute the butter for olive oil and the thickened cream for soy milk or oat milk.
Candied Apple Skins –
1 – Apple, Skins Only
2 Parts Sugar
1 Parts Water
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