A comforting and creamy soup combining the flavors of potatoes, leeks, and crispy bacon, perfect for a cozy meal.
Heat the butter in a large saucepan over medium heat.
Using unsalted butter allows you to control the saltiness of the dish.
Add the bacon slices and cook until crispy. Remove and set aside.
Cook the bacon until it is crispy for added texture.
Add the sliced leeks to the saucepan and sauté until softened.
Ensure the leeks are well cleaned to remove any dirt or sand.
Add the diced potatoes, bay leaves, and vegetable stock. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender.
Cut the potatoes into even pieces for uniform cooking.
Remove the bay leaves and blend the soup until smooth.
Blend in batches to avoid overfilling the blender.
Return the soup to the saucepan, stir in the milk, and reheat gently.
Do not boil the soup after adding the milk to prevent curdling.
Serve the soup topped with crispy bacon and chopped parsley.
Add a sprinkle of black pepper for extra flavor.
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