BEST POTATO SOUP

Ingredients:

Soup

• 2 onions, minced
• 8 garlic cloves, minced
• 30 ml (2 tbsp.) butter
• 1 white leek, minced
• 680 g (4 cups) peeled and cubed red potatoes
• 1 liter (4 cups) chicken broth
• 375 ml (1 1/2 cups) milk
• 2.5 ml black pepper
• 2 pinches ground caraway seeds (see note)

Trim

• 225 g bacon, cutting to lardons
• 100 g (1 cup) grated sharp Gouda cheese
• 12 thin bread croutons
• 50 g (1/2 cup) grated yellow or white cheddar cheese
• 30 ml (2 tbsp.) chopped chives

Methods:

In a large saucepan over medium heat, soften the onions and garlic in the butter until lightly browned. Adding leek and keep cooking for 2 min. Adding potatoes, broth also milk. Bring to boil and simmer uncovered 25 minutes or until potatoes are tender, stirring occasionally. Let cool.
In a blender, purée the soup until smooth. Salt. Add pepper and caraway.

Trim

Put the grill at the center of the oven. Preheat oven to broil.
In a small saucepan over high heat, brown the bacon for about 5 minutes. Draining on a plate line with paper.
Place 4-6 ovenproof bowls on a baking sheet. Divide the soup between bowls. Sprinkle with gouda cheese and half the bacon. Top with bread croutons and cheddar cheese.
Bake for 3 minutes . Remove from oven, top with remaining bacon and chives.

Enjoy !