This looks great! It reminds me of a similar, Irish leek soup - in which some of the stock is replaced by milk (and no cream added), white sausage instead of bacon and no potato. The most interesting part, the soup would be thickened with oat flakes. It might be worthy to save some green parts of the leek for garnish in the end :)
The version I grew up with uses a little flour cooked out with the veg after they start to soften, and milk rather than cream. We also prefer to use a chicken stock rather than vegetable stock. Out of preference we would choose leeks with as much white as possible, but for some reason, here in the UK, the leeks from my youth which were predominantly white, are now predominantly green, so with the exception of the tough extremities, if it can be used, it is. The result we have settled for has probably been on the thicker side, although not as thick as the commercially available products to which we invariably add milk to obtain a consistency we prefer. It freezes rather well. As a variation, I reserve some, dilute it down (with milk), adjust the seasoning (after all, quite a volume of milk has been added) and add in leftover chicken chopped small(ish). The result is a very pleasant 'creamy' chicken soup. I know that some purists will always be horrified with any changes, but I have to say that your addition of bacon has me wondering how a little left over cooked ham would work, either as a garnish or much in the way I have used chicken. I do like the thought of a little thyme, and should try that too.
I believe the consistency of the soup also varies depending on the season of the year. When living in England, for instance, a restaurant I used to have dinner at served the same soup, swede and cardamom, thicker during the winter compared to let's say spring or summer. Still, it wasn't as thick as a puree.
Made some for our dinner tonight, I served with my homemade soudough bread, was delicious and very welcoming as it is also cold and rainy today.Thank you Akis.
Yummy 🤤 so delicious and amazing recipe 😋 superb effort 👍🏻 really enjoyed your video 😊 thanks for sharing friend ☺️ stay connected kitchen with duaa 💞💞
Don’t you use the green part of the leek? I know you said you wanted to be white! I’m asking in general. Potato leek is one of my favorites and I add carrots and mushrooms.
@@chrisfischer6514 Thanks for that, I was also under the impression that it was a cold soup, but apparently it can be hot as well. Yet another case where 'convention' has quite incorrectly been assumed to be a 'rule'.
