Potato Leek Soup with Smoked Salmon and Crème Fraîche

Ease of Preparation: Easy
Yield: 4 servings

Ingredients:

8 strips of thick cut smoked bacon, sliced into ½-inch pieces
3 tablespoons (45ml) butter
1 yellow onion, chopped
2 garlic cloves, minced
3 large leeks (white and light parts only), halved lengthwise and thinly sliced
3 large Yukon Gold potatoes, peeled and diced
4 cups (1L) chicken stock
1 bay leaf
1 sprig of thyme, finely chopped
1 sprig of rosemary, finely chopped
Salt and pepper
2/3 cup (180 ml) 35% cream
1/3 lb (150g) smoked salmon, for garnish
¼ cup (60ml) chopped chives, for garnish
½ cup (120ml) crème fraîche, for garnish

Method:

In a large pot over medium-high heat, cook bacon pieces for 6-8 minutes, or until slightly crispy.
Add butter, onions, and garlic, and cook for 2-3 minutes until soft.
Add leeks, stir and cook for 2-3 minutes.
Add potatoes, and cook for 5-6 minutes, or until slightly soft.
Add chicken stock, and bring to a boil.
Add bay leaf, rosemary, thyme, salt and pepper.
Reduce heat, add cream and simmer for 45 minutes.
Once the potatoes have started breaking down and thickening the soup, remove from heat.
Serve individual portions of hot soup, and garnish with smoked salmon, chopped chives and crème fraîche.