Potato Leek Soup

This recipe is more than a soup; it’s your opportunity to get comfortable with a few foundational knife skills. As we prepare the ingredients, we’ll practice specific cutting techniques that are essential for any home cook.

Ingredients: 

• 8 strips bacon, sliced into small cubes
• 2 large leeks (white and light green parts only)
• 4 medium Yukon Gold potatoes, peeled
• 1 medium onion
• 3 garlic cloves
• 4 cups chicken or vegetable stock
• 1/2 cup whole milk (optional, for creaminess)
• 2 tbsp unsalted butter or olive oil
• 1 large lemon (halved)
• Salt and freshly ground black pepper, to taste
• Creme fraiche or sour cream for serving
• Chopped chives for garnish
• Crusty bread, for serving

How We’re Chopping:

1. Bacon:
   Stack the bacon slices and cut in thirds vertically. While holding it intact, turn the bacon 90º and slice into uniform small cubes.
   
   
2. Leeks:
   Trim off the dark green tops and root end of the leek. Slice it in half lengthwise and rinse under running water, fanning out the layers to remove grit. Using the rock chop technique, slice the leeks into 1/4-inch half-moons. Hold your knife tip steady while lifting and slicing down with the heel of the blade for clean, uniform cuts.
   
   
3. Dice onions:
   Cut the onion in half through the root, then peel. Make vertical cuts, keeping the root intact to hold the layers together, followed by horizontal cuts. Finally, dice by slicing across the onion to form even squares. This is a classic dice technique.
   
   
4. Mince garlic:
   Smash the garlic cloves with the flat side of your knife to remove the peel. Then, use the tip-and-rock technique to mince finely. You can sprinkle a bit of salt to help break it down into a paste if desired.
   
   
5. Chop Lemon:
   Place 1/2 of the lemon face-down on the cutting board, and slice into thin planks, discarding any seeds along your way. Stack the planks, and slice into strips. Finally, cut the strips into a small dice.
   
   
6. Cube potatoes:
   Peel the potatoes and cut them into rounds. Stack the rounds, slice into strips, and then cut across into cubes. This batonnet-to-dice method ensures evenly sized pieces that will cook at the same rate.

 Instructions:

1. Cook the Bacon:
   Heat a large pot over medium heat. Add the bacon and cook until crisp, about 5-7 minutes. Use a slotted spoon to remove the bacon and drain it on paper towels. Reserve 2 tablespoons of the rendered bacon fat in the pot and discard the rest. Crumble the cooked bacon and set aside for garnish.
   
   
2. Cook the Vegetables:
   Bring the same pot back up to medium-high heat. Using the reserved bacon fat in the pot, cook the add the diced lemon, undisturbed, until just caramelized on one side. Add the sliced leeks and diced onion. Sauté over medium heat for 8-10 minutes until softened but not browned, scraping the bottom of the pan with a wooden spoon to lift up any browned bacon or lemon bits. Stir in the minced garlic and cook for 1 minute until fragrant.
   
   
3. Simmer the Soup:
   Add the diced potatoes and stock to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes, or until the potatoes are tender. Stir in the lemon juice. Season with salt and freshly ground black pepper to taste.
   
   
4. Serve:
   Ladle the soup into bowls and garnish with fresh parsley or chives. Top each bowl with crumbled bacon and a dollop of sour cream or crème fraîche for added richness. For extra brightness, drizzle a few drops of olive oil and a final squeeze of lemon juice from the remaining ½ lemon before serving. Serve with crusty bread.