Potato and Leek Soup
Servings: 6 servings
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Ingredients
- 1 Tribeca Oven Café Classic Rosemary Loaf
- 1 cup Butter
- 2 bundles Leeks sliced
- 4 cloves Garlic minced
- 1 1/2 tbsp Salt
- 3/4 tbsp White pepper ground
- 1 tbsp Cornstarch
- 1 qt Chicken Broth
- 6 medium potatoes peeled and diced
- 3 springs Thyme
- 2 Bay Leaves
- 12 ox Bacon
- 1 cup Heavy Cream
- 2 Lemons quartered
- 1 bundles Chives diced
Instructions
- Prepare the Tribeca Oven Café Classic Rosemary Loaf per packageinstructions.
- In a large stockpot, heat butter over medium heat and sauté the leeks and garlic until softened. Season with salt and pepper.
- Add the potatoes and chicken stock. Reserve ½ cup chicken stock. In a medium bowl, combine the cornstarch with reserved chicken broth. Set aside
- Add thyme and bay leaf to soup. Bring mixture to a boil, add cornstarch slurry, then let simmer until potatoes are cooked, about 10-15 minutes.
- Meanwhile, lay bacon on a half sheet tray and cook in a convection oven at 350F for 12-15 minutes. Set aside. Crumble when cooled.
- Slice the Tribeca Oven Café Classic Rosemary Loaf in rounds at a diagonal, about ½ inch thick. Lay bread on a sheet tray. Lightly brush, or spray, olive oil on one side of the bread. Toast for 3 minutes. Flip pieces over and lightly brush, or spray, olive oil on the other side. Season with salt and black pepper. Toast for an additional 3-4 minutes, or until crisp.
- Once the potatoes are cooked, remove the thyme and bay leaves. Add heavy cream and stir to incorporate. Using an immersion blender, blend the soup until a creamy consistency is reached.
- Serve each soup with quarter of lemon. Garnish with chives and crumbled bacon.