WE COOK! Mill’s Tavern’s Potato Leek Soup with Bacon, Crispy Leek, Herb Oil – Edward Bolus

by Executive Chef Edward Bolus, Mill’s Tavern

Potato and Leek Soup with House-made Lardon (or Bacon), Crispy Leek, and Herb Oil

Mill’s Tavern’s creamy Potato and Leek Soup, elevated by savory house-made lardon (or bacon) and topped with golden, crispy leeks, offers a symphony of textures and tastes. The smooth blend of tender potatoes and leeks finished with a touch of heavy cream, is elegantly complemented by the vibrant, herb-infused oil, making it a perfect, comforting dish for any occasion this winter!

Total Time:

1 hour and 20 minutes

• Prep Time: 20 minutes
• Cook Time: 1 hour

Potato and Leek Soup – Ingredients:

• 4 large leeks, cleaned and sliced
• 4 large potatoes, peeled and diced
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 6 cups vegetable or chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• 2 tablespoons butter
• Fresh chives for garnish

Potato and Leek Soup – Instructions:

1. In a large pot, melt butter over medium heat. Add chopped onions and cook until softened (about 5 minutes).
2. Add sliced leeks and minced garlic to the pot. Cook until leeks are tender (10 minutes).
3. Add diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 10-12 minutes).
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
5. Stir in heavy cream and season with salt and pepper to taste. Simmer for an additional 10 minutes.
6. Ladle the soup into bowls and garnish with fresh chives.

Lardon (or Bacon) – Ingredients:

• 1/2-pound slab bacon, diced
• 1 tablespoon olive oil

Lardon (or Bacon) Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Add diced bacon and cook until crispy.
3. Remove bacon from the skillet and drain on paper towels.

Crispy Leeks – Ingredients:

• 1 leek, thinly sliced
• 2 tablespoons flour
• Vegetable oil for frying

Crispy Leeks – Instructions:

1. Toss the thinly sliced leeks in flour until coated.
2. Heat vegetable oil in a pan over medium-high heat.
3. Fry the leeks until golden and crispy (about 3-5 minutes). Remove and drain on paper towels.

Herb Oil – Ingredients:

• 1/2 cup fresh herbs (parsley, chives, thyme), finely chopped
• 1 cup olive oil
• Salt to taste

Herb Oil – Instructions:

1. Combine chopped herbs and olive oil in a blender. Blend until smooth.
2. Strain the oil to remove any solids.
3. Season with salt to taste.

To Serve:

• Serve the Potato and Leek Soup hot, topped with lardon (or bacon), crispy leeks, and a drizzle of herb oil.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.