Bubble and Squeak Soup

Not being familiar with the British dish Bubble and Squeak, my curiosity got the best of me when I came across the recipe in one of my recent issues of Delicious Magazine.  As I read the ingredients I realized that it sounded like a really interesting take on the classic potato soup. Turns out it was just that. The flavors are so complex and interesting, yet familiar all at the same time...the perfect comfort food for a cool fall evening. Enjoy!  

Serves 6

Ingredients
3 tbsp butter
2 tbsp olive oil
1 leek, white part only, thinly sliced
1 onion diced
2 garlic cloves, finely chopped
4 cups chicken stock
2 cups water
2 potatoes peeled and chopped
1 lb Brussels sprouts thinly sliced
1/4 tsp ground nutmeg
1/2 cup cream, plus extra to garnish
6 slices bacon
Salt and freshly cracked pepper to taste
Croutons, to serve

Melt the butter in a large saucepan with 1 tbs oil over medium-low heat. Add onion, leek and garlic and cook, stirring for 4-5 minutes until softened. Add the stock, water and potatoes, then increase heat to medium-high. Bring to a simmer, then reduce heat to medium and cook for 15 minutes or until potato is tender. Season with salt and pepper, then add nutmeg. Cool slightly, then in batches, blend until smooth. (I used an immersion blender directly in the pot for this step and it worked great.) Return soup to the pan over low heat. Add cream stir until heated through. (If the soup is too thick, add milk until you reach the desired consistency. Adjust seasonings accordingly)

Meanwhile, heat remaining 1 tbs oil in a frypan over medium heat. Add the bacon and cook, turning for 4-5 minutes until crisp. Drain on paper towel, cool slightly, then roughly chop.

Divide the soup among 6 serving bowls and drizzle with extra cream. Garnish with bacon, croutons and Brussels sprouts leaves that have been blanched and refreshed, if desired, then season and serve immediately.