Creamy Leek and Potato Soup with Crispy Bacon

1. Crisp the Bacon

1. Place a large soup pot or Dutch oven over medium heat.
2. Add the diced bacon and fry for 6–8 minutes until deeply browned and crisp.
3. Using a slotted spoon, transfer the crispy bacon to a paper-towel-lined plate, leaving the rendered bacon fat in the pot.

2. Sweat the Aromatics

1. Melt the butter into the remaining bacon fat over medium-low heat.
2. Add the sliced leeks along with a pinch of salt.
3. Cook gently for about 8–10 minutes, stirring frequently, until soft and translucent without letting them brown.

3. Simmer the Soup

1. Add the cubed potatoes and pour in the gluten-free stock.
2. Bring the mixture to a gentle boil, then lower the heat to a simmer.
3. Cover with a lid and cook for 15–20 minutes, or until the potato cubes are fork-tender and easily crushed against the side of the pot.

4. Blend and Finish

1. Remove the pot from the heat.
2. Use an immersion blender to puree the soup until completely smooth and velvety. (Alternatively, blend in batches in a countertop blender with the lid vented).
3. Stir in the heavy cream and return the pot to low heat just to warm through.
4. Taste and season generously with salt and freshly cracked black pepper.

5. Serve

1. Ladle the hot soup into deep bowls.
2. Top each portion with a generous spoonful of reserved crispy bacon, an extra drizzle of cream if desired, and a final grind of black pepper.