Serves 1
Directions
- 1Add bacon to the dutch oven, then turn heat to medium.
- 2Once all the fat has rendered and the bacon is crispy, remove the bacon, but leave the fat.
- 3Add the shallots, and a pinch of salt. Sweat for 5 minutes.
- 4Add the leek, and sweat for about 15 minutes.
- 5Add in the garlic, almonds, and a big pinch of salt. Give it a stir.
- 6Add the potatoes, and stir.
- 7Add in the chicken stock to cover potatoes, if you don’t have enough, add some water.
- 8Bring to a boil, and lower to a simmer.
- 9Simmer until the potatoes are tender.
- 10Save some of your potatoes for later, then add everything else to a blender.
- 11Blend until very smooth. If you need to, add some water. Adjust salt to taste. Add vinegar if it needs some brightness.
- 12Add back into the pot through a strainer to make it silky smooth.
- 13Serve with the potatoes you saved, bacon, and a pinch of black pepper.
Ingredients
- 0.5 C Bacon, cubed
- Olive Oil
- 5 Yukon gold Potatoes, peeled and cubed
- 3 Large Leeks, thinly sliced
- 2 Shallots
- 2 Sprigs Thyme
- 5 Cloves Garlic, sliced
- Big Pinch Salt
- Pinch White Pepper
- 4 C Chicken Stock
- 10 Almonds
- Pinch Black Pepper
Equipment
dutch ovenblenderstrainer
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