Bacon Tulelake Potato Leek Soup with Lardon and Crouton

Directions

1. Cook the Bacon Lardons: In a large Dutch oven, cook the lardons over medium heat until they are crispy and the fat is rendered, about 10-15 minutes. Remove the lardons with a slotted spoon and set aside. Reserve the bacon fat in the skillet.
2. Make the Croutons: Add the bread cubes to the skillet with the bacon fat. Cook over medium heat, stirring frequently, until the bread is golden and crispy, about 5-7 minutes. Remove and set aside.
3. Cook the Leeks and Onion: In the same skillet, add the sliced leeks and chopped onion. Cook over medium heat until they are soft and translucent, about 10 minutes. Add the minced garlic and cook for another 2 minutes. Stir in the ancho chili powder and smoked paprika, cooking for another minute until fragrant.
4. Prepare the Soup: Add the diced potatoes to the skillet, followed by the chicken or vegetable broth and water. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 20-25 minutes.
5. Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return to the skillet. *If using a conventional blender be very careful as hot liquid will expand and can spray if there is too much liquid in the vessel- do SMALL batches*
6. Add Dairy and Seasoning: Stir in the heavy cream and chunked butter, and season with salt and pepper to taste. If the soup is too thick, add more broth or water until the desired consistency is reached.
7. Serve: Ladle the soup into bowls, and garnish with crispy bacon lardons, bacon fat croutons, and chopped fresh parsley.