Rustik Purjolök och Potatissoppa med Bacon or Rustic Leek and Potato Soup is a classic throughout the world. But in this recipe, this lovely soup takes on a Swedish twist.
First, you'll need to prepare all the ingredients and have them ready to go or do your "Mise en Place". This just means you need to wash and cube the potatoes, slice and wash the leeks and so on. It should take around 20-30 minutes.
To a large (6 qt or 5.75 l) stock/soup pot add the butter and bacon grease (or oil) and bring to saute temp. Mind you don't burn the butter.
When the fat is ready, add the leeks, onion and half of the cooked bacon. Cook for 5 minutes stirring often. When the leeks and onion begin to soften add the garlic and cook about a minute more.
Add the cubed potatoes and cook for a minute or so, mixing all thoroughly.
Next add the thyme, optional bay leaves and give it toss. Now add 6 of the 7 cups of stock, reserving 1 cup to thin if needed. Stir gently to bring the soup together.
Bring the soup to a boil and then reduce heat to medium or until you have fisheye sized bubbles. Cook for 15 minutes and then check the potatoes for doneness. Stir please.
Once the potatoes are tender, remove the soup from the heat to cool for about 5 minutes or so. Remove the bundle of thyme if you used fresh as well as the bay leaves. Please remember to remove the bay leaves.
Once cooled down a bit, using a potato masher, breakdown the potatoes and leeks. This is where the rest of the rustic comes in. You want the soup to be a bit chunky. If using an immersion blender, be sure not to over puree. The soup should thicken nicely.
Now that the soup is to the consistency of your liking, it's time to set aside to cool any that you might wish to freeze.
Rewarm the amount of soup you intend to serve. This is also the time you would add the half and half if using. If serving without the dairy in the soup, you may need to add the remaining cup of stock to thin. Check your seasoning and if needed add salt and pepper to your taste.
To serve, place in a warm tureen with the garnish along side. If using warm bowls, place hot soup in bowl pile on the bacon, toss on a handful of croutons and place/drizzle about a tablespoon of Crème Fraiche (or sour cream) on the top of the soup and sprinkle on the chives.
Serve alongside copious amounts of crisp bacon and extra chives.
Don't forget to take your Lipitor!
This is a simple rustic soup and pairs well with a cold Scandinavian Larger Beer or a nicely oaked chilled glass of Chardonnay.
Don't forget the bread and butter....