Ingredients
2 T olive oil
3-4 slices bacon - lardon
2 T butter
2 shallots, sliced/minced
2 cl garlic, minced
2 leeks, whites only, sliced (half moons)
2 Russet potatoes, peeled, cubed small
5 sprigs thyme
1 bay leaf
1-2 p chicken stock (for desired thickness)
1 p heavy cream
s&p
Directions
Heat oil over med-high heat, cook bacon until golden brown
Drain some of the oil, add leeks, shallots, and s&p - cook 8 minutes until tender
Mount butter, add bay leaf, garlic, thyme, potatoes, saute 3-4 min
Add cream, cook on high 2-3 min to reduce cream
Thin with stock, simmer until potatoes are tender
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