Leek & Potato Soup with Shiitake Bacon & Chives
Typically leek and potato soups are a bit on the heavier side. Starchy and solid, like a comforting sweater. I decided to lighten it up a bit by reducing the amount of potato used, blending in a light miso and finishing with fresh lemon.
However, if I'm being honest, the whole thing is just a carrier for the shiitake bacon. Crispy, salty and super savory, this garnish is the showstopper. If you know anyone who claims to dislike mushrooms make these and help them see the light.
INGREDIENTS
10 oz (285g) shiitakes, de-stemmed and sliced into 1/4” thick slices
1½ tsp salt, divided
2 Tbsp olive oil + extra for shiitakes & garnish
3 large leeks, white & light green parts sliced
4 medium potatoes, about 1 lb (455g), medium dice
6 c (1.4 l) vegetable stock, divided
2 Tbsp chickpea or white miso
1 medium lemon, juiced
Chopped chives for garnish
Freshly ground black pepper
DIRECTIONS
Heat the oven to 350°F (175°C).
In a medium bowl combine shiitakes, ½ tsp of salt & a generous drizzle of olive oil. Stir to combine and then transfer to a parchment lined sheet pan. Transfer to oven and roast for 30-35 minutes until mushrooms are browned and smell fragrant. Make sure to flip halfway through to ensure even cooking. Set aside to cool and crisp up.
In a large, heavy bottomed pot over medium-low heat add olive oil. Once warm, add leeks, ½ tsp of salt and stir to combine. Cover and continue to cook for approximately 15 minutes until leeks are thoroughly wilted. Stir frequently to ensure that leeks do not brown.
Add potatoes, 2 c of stock and the remaining ½ tsp of salt. Cover and bring to a boil. Once boiling, reduce to a simmer and continue to cook until potatoes are tender, about 10 minutes. Add more stock if needed.
Transfer pot contents to a high powered blender along with miso and remaining stock. Process until very smooth and pour back into pot. You may need to do this in batches.
Add lemon. Taste and adjust seasonings. Ladle into bowls and garnish with shiitake bacon, chives, black pepper and a drizzle of olive oil.
Serves: 4-6
NOTE
Depending on the season and your mood this soup may be served hot or cold. Sometimes a particularly starchy potato thickens the soup more than intended. Never fear! Stirring in a bit more stock is a quick remedy. Don’t forget to add a little more lemon and salt if needed.