creamy leek soup with bacon and kefalotyri
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THE EXPERIENCE
recipe by:
Madame Ginger
traditional
contemporary
Level of difficulty
Time needed 35 minutes

INGREDIENTS

FOR THE SOUP

6 slices of bacon chopped...

30 gr. DODONI fresh cow’s butter...

1 white onion sliced...

400 gr. leeks sliced...

salt...

freshly ground pepper...

fresh thyme...

3 medium-sized potatoes, in cubes...

1 ½ L water...

80 gr. DODONI Kefalotyri, grated...

FOR SERVING

50 gr. DODONI Kefalotyri, grated...

freshly ground pepper...

fresh thyme ...

PREPARATION

Wash and peel the vegetables. Chop the bacon.

EXECUTION

In a pot heat the butter and fry the bacon until browned and crispy. Remove half the bacon off the pot and on paper towels and leave aside. Add the onion and leeks in the pot and saute for 6-7 minutes until soft. Add salt and pepper and stir. Add the potatoes, saute for 2-3 minutes and cover with the water. Let the soup boil, lower the heat and let cook for about 20 minutes, until the vegetables soften. Towards the end of cooking, add some fresh thyme. Add the kefalotyri in the soup and puree, using an immersion blender, until velvety and smooth. If it’s too thick, add a bit more water and puree some more.
Serve the soup warm, garnished with grated kefalotyri, freshly ground pepper, crispy bacon and a bit of thyme.