Leek & Potato Soup with Shiitake Bacon & Chives

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Typically leek and potato soups are a bit on the heavier side. Starchy and solid, like a comforting sweater. I decided to lighten it up a bit by reducing the amount of potato used, blending in a light miso and finishing with fresh lemon. However, if I'm being honest, the whole thing is just a carrier for the shiitake bacon. Crispy, salty and super savory, this garnish is the showstopper. If you know anyone who claims to dislike mushrooms make these and help them see the light.

Ingredients

• 10 oz shiitakes, de-stemmed and sliced
• 2 ½ tsp salt, divided
• 2 Tbsp olive oil + extra for shiitakes & garnish
• 3 large leeks, white & light green parts sliced
• 4 medium potatoes, about 1#, medium dice
• 6 c stock, divided
• 2 Tbsp chickpea or sweet white miso
• 1 medium lemon, juiced
• Chopped chives for garnish
• Freshly ground black pepper

Procedure:

1. Preheat the oven to 350°F.
2. In a medium bowl combine shiitakes, ½ tsp of salt & a generous drizzle of olive oil. Stir to combine and then transfer to a parchment lined sheet pan. Transfer to oven and roast for 35-40 minutes until mushrooms are browned and smell fragrant. Make sure to flip halfway through to ensure even cooking. Set aside to cool.
3. In a large, heavy bottomed pot over medium-low heat add olive oil. Once warm, add leeks and ½ tsp of salt and stir to combine. Cover and continue to cook for approximately 15 minutes until leeks are thoroughly wilted. Stir frequently to ensure that leeks do not brown.
4. Add potatoes and 2 c of stock. Cover and bring to a boil. Once boiling, reduce to a simmer and continue to cook until potatoes are tender, about 10 minutes. Add more stock if needed.
5. Transfer pot contents to a high powered blender along with miso and remaining stock. Process until very smooth and pour back into pot. You may need to do this in batches.
6. Add lemon. Taste and adjust seasonings. Ladle into bowls and garnish with shiitake bacon, chives, black pepper and a drizzle of olive oil. 

Serves: 4-6

Note: Depending on the season and your mood this soup may be served hot or cold. Sometimes a particularly starchy potato thickens the soup more than intended. Never fear! Stirring in a bit more stock and a sprinkle of salt is a quick remedy.