| 1. |
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Render bacon in a large stock pot. |
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| 2. |
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Once cooked add onion and cleaned leeks, then season with salt (don't caramelize because you do not want the color). |
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| 3. |
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Once soft add potatoes, garlic, parsley and thyme. |
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| 4. |
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Sweat for 2-3 minutes and add chicken stock. |
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| 5. |
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Cook until the potatoes are tender and easily mashed. |
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| 6. |
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Place in food processor or blender (preferred) and on high mix for 4-5 minutes. |
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| 7. |
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Soup should be very smooth. |
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| 8. |
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Strain through a fine chinois 2 or 3 times to remove any unwanted sediment. |
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| 9. |
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Adjust consistency with chicken stock. |
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| 10. |
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Add cream butter and season. |
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| 11. |
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Garnish with chives and oil. |
