I like my cream soups on the thin side. This version is perfectly velvety and chunky vs pureed. Served with slices of toasted baguette or bagel it makes a perfect supper for two; or a nice starter for four. Try substituting your favourite Monsoon Coast curry blend for a different flavour.
4 slices bacon, cut into 1/4" strips
2 small potatoes, cut into 1/2" dice
1 leek, cut into 4 lengthwise then into 1/4" slices
1/2 tsp Ethiopian Berbere
1 cup chicken stock or water
1 cup 18% cream or whipping cream
2 tsp flour (optional)
1/4 cup water
salt and pepper to taste
Heat a 4 quart saucepan over medium heat, add bacon. Fry until evenly browned. Remove bacon from pot and reserve for later; leave bacon drippings and brown bits in the pot.
Add diced potatoes stir for a minute then add the Ethiopian Berbere, cook for 3-5 minutes. Add the chopped leeks, sauté another minute or two.
Add stock and cream. Depending on desired consistency, add 2 tsp of flour into 1/4 c water and stir vigorously so no lumps form. Whisk into the soup.
Bring to a low simmer, cover and cook over low heat. Stir occasionally and cook until flour is cooked and soup has thickened (5-10 minutes).
Before serving return cooked bacon to the pot and season with salt and pepper to taste.
In the photo I topped the soup with bacon and some fried leek strips. Yum!