1 large leek weighs 400 g
1 average 300 g
1 small 200 g
1 l chicken broth or vegetables
800- g leeks
200 g potatoes
2 cloves garlic crushed
some grated nutmeg
10 cl of cream (opt)
dry thyme (opt)
1 bay leaf (opt)
100 g smoked lardons.
S + P
Wash the leeks well, remove the top of the green part and cut into pieces of ~1 cm.
Peel the potatoes and cut into cubes of ~1 cm.
In a saucepan, grill the bacon and set aside.
Add a little EVOO in the pan, put the leeks cut into slices and sweat a few minutes stirring. Add broth, thyme, bay leaves, garlic, potatoes, nutmeg, S + P and cook for 30 minutes on low boil, covered.
Remove the bay leaves and purée the soup with a mixing plunger (or other). Correct the seasoning, add the bacon and a little cream if you want.
Let stand ~1 hour (for bacon to diffuse) then heat and serve.