It’s a fancy-looking bowl of soup that won’t take up too much time or energy. You will love it!
Soup is one of my favorite things to eat for many reasons. First of all, it is a one pot meal, so there isn’t a whole lot of cleanup at the end of the process. Secondly, soup is comfort food. It is hot, filling, and satisfying. Lastly, homemade soup makes for great leftovers and the room for creativity is endless.
What I love so much about this recipe is that it is so simple and easy to make, but it looks elegant and tastes so delicious. The only time-consuming part about this recipe is the chopping of the vegetables but once you get through that, it is smooth sailing. The finishing touches to the soup is adding the crispy bacon pieces and the crunchy croutons with a drizzle of lemon olive oil.
For this recipe you will need:
6 Tbsp unsalted butter
2 Tbsp olive oil
6 medium leeks, cleaned, halved, and thinly sliced
2 medium onions, small dice
3 large garlic cloves, minced
12 celery ribs, thinly sliced
8 cups chicken stock
6 slices bacon, cut into 1/2″ pieces
Three 1/2″ thick slices sourdough bread, cut into 1/2″ pieces
1/2 cup creme fraiche
Lemon olive oil, for drizzling, (Store-bought or simply combine zest of 1 lemon and juice of 1/2 lemon with 1 cup olive oil.)
Salt and Pepper
In a large sauce pot or Dutch oven, melt 4 Tbsp butter with 2 Tbsp olive oil. Add the leeks, onion, and garlic and sauté over medium low heat until the vegetables are tender, not browned, about 10-15 minutes. Season the veggies with a generous pinch of salt and pepper.
Add the celery and cook until it is just starting to soften, about 5 minutes. Add the chicken stock (vegetable stock or water are also options) and bring to a boil. Once the soup reaches a boil, lower the heat and simmer for 30-45 minutes. Working in batches, puree the soup in a blender so it smooth. Add the soup back to the pot, stir in the creme fraiche, and season with salt and pepper to taste. *The creme fraiche will give the soup a velvety consistency without being too rich or curdling from the heat.*
In a separate small sauté pan, render the bacon over low heat. Once the bacon is brown and crispy, remove with a slotted spoon and transfer to a paper towel-lined plate. Next, add the remaining 2 Tbsp butter to the bacon fat and toss the croutons in the butter and fat. Lightly sprinkle with salt and pepper. Cook the croutons until they are crispy. Garnish the soup with the bacon, croutons, and a small drizzle of lemon olive oil. Bon Appetit!