The weather is getting colder and the nights are getting darker, which means only one thing – soup season is here. There’s nothing like a hearty portion of soup served with plenty of bread and butter for when you need something comforting. Even better, it’s probably one of the easiest things you can make at home too.
Leek and potato is a true classic, but if you’re on the hunt for something a little more decadent, then one recipe is worth a shot. Created by chef Thom Bateman, this creamy soup is taken to the next level by a few added extras that massively boost the flavour.
Instead of croutons, Thom recommends topping your soup with crispy bacon bits, which add a delicious crunch and a depth of flavour that you wouldn’t get otherwise.
Taking to TikTok to share his technique, which has racked up more than 100k views in just a few days, he said: “This soup is enriched with cream, cheddar and butter for that luxury autumnal feel – very delicious indeed,”
“It’s reaching that cosy season where the jumpers are coming back out and we all need the occasional hug in a bowl.”
Here’s everything you need to make this recipe, which serves two.
Method
Rinse the leeks in cold water to remove any dirt, then cut up all the other vegetables. Heat some olive oil with some butter in a large pan, and add the veggies in – but make sure they don’t colour. After a few minutes, add the garlic, thyme and potatoes, and season with salt,
Pour in the stock and simmer until the potatoes are very tender. Then, add the cream and black pepper, and simmer for another two minutes before adding to a blender.
Add the cheese and 30g of butter just before blending. When it’s smooth, give it a taste and season if necessary.
Meanwhile, cut the bacon into small slices and crisp up in a pan. Allow to cool then chop up into small chunks. Serve the soup with toast, topping with bacon bits, slices of spring onion, chive and chilli oil.
