Velouté de Poireaux aux Lardons Croustillants

1.In a large pot, heat the olive oil over medium heat. Add the lardons and cook until they are crispy and golden brown, about 5-7 minutes. Use a slotted spoon to remove the lardons and set them aside on a paper towel to drain.

2.In the same pot, add the chopped onion and sliced leeks. Sauté for about 5 minutes until the leeks are soft and translucent.

3.Add the minced garlic and diced potato to the pot, stirring well to combine. Cook for an additional 2-3 minutes until fragrant.

4.Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.

5.Using an immersion blender, blend the soup until smooth and velvety. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.

6.Stir in the heavy cream and season with salt and freshly ground black pepper to taste. Heat through for another 5 minutes, but do not let it boil.

7.Serve the velouté hot, garnished with the crispy lardons and a sprinkle of chopped chives.