👨‍🍳 Instructions

1. 1

   Peel the potatoes and cut them into small cubes. Set aside.

   💡 Tip: Uniformly sized cubes ensure even cooking.
2. 2

   Trim and wash the leeks thoroughly to remove any dirt. Slice them thinly.

   💡 Tip: Ensure all grit is removed from the leeks.
3. 3

   Peel and finely chop the onion.

4. 4

   Dice the smoked bacon into small pieces.

5. 5

   In a large pot, melt the butter over medium heat. Add the smoked bacon and cook until it begins to crisp, stirring occasionally.

   💡 Tip: Render the bacon fat for added flavor.
6. 6

   Add the chopped onion and sliced leeks to the pot. Cook until softened and translucent.

   💡 Tip: Sweating the aromatics releases their full flavor.
7. 7

   Add the cubed potatoes to the pot and stir to combine with the bacon, leeks, and onions.

8. 8

   Pour in the chicken or vegetable stock and bring the mixture to a boil.

   💡 Tip: Using good quality stock enhances the soup's depth.
9. 9

   Reduce the heat to low, cover the pot, and simmer until the potatoes are tender.

   💡 Tip: Test potato tenderness with a fork.
10. 10

    Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and return it to the pot.

    💡 Tip: Be careful when blending hot liquids.
11. 11

    Stir in the heavy cream, salt, black pepper, and nutmeg. Simmer for an additional 5 minutes, but do not let it boil.

    💡 Tip: Gentle simmering prevents the cream from curdling.
12. 12

    Serve hot, garnished with fresh parsley.

    💡 Tip: A sprinkle of fresh herbs adds brightness.