Inspired by the Leaky Cauldron, one of Harry’s frequent Diagon Alley haunts, this hearty take on classic leek soup warms me right down to my soul. The bacon, potatoes, and leeks all come together to make the ultimate comfort food, but the bun bowls are what really set this dish apart. Since rolls and soup are featured so often as sides, mini bread bowls seemed like the perfect way to marry two sides together. Of course, you can use any kind of bread you want. I chose pretzel bread because it’s hearty and resembles cauldrons (pumpernickel is great too!). Just be sure the variety you choose has a hard outer crust (to prevent the soup from soaking through). Bon appetit!
For more great recipes like this one, visit Alison's Wonderland Recipes.
- 3 large leeks, white portion only
- 1 large potato
- 1 Pound bacon
- 1 Cup butter
- 1 Cup all-purpose flour
- 4 Cups chicken stock
- 4 Cups half and half
- salt and pepper, to taste
- 10 large, round pretzel rolls
- Sharp cheddar, shredded, for garnish
- Snipped fresh chives, for garnish
Peel and dice your potato into 1/2 inch cubes, then boil it in a pot of water until tender. While this cooks, you can fry your bacon and chop it up.
Thoroughly rinse and dry the leeks to remove any dirt. Chop the white portion off the bottom and dice it up. Scoop the diced bits into a bowl with 1/2 cup of water and cook them on high in the microwave for about 2 minutes (or until tender).
Now that all the components are ready, it’s time to start the base! In a large soup pot, melt the butter. Set the burner on low, then add the flour, stirring it constantly for about 3 minutes. Add the chicken stock 1 cup at a time, constantly stirring it with a wire whisk. Bring it to a boil (still stirring), until the liquid thickens and you begin to feel some resistance against the whisk.
Turn the heat back to low and add the cream (stay strong and continue stirring–it will all be over soon, I promise!). Add the leeks, potatoes, bacon, salt, and pepper.
Allow the components to heat through, occasionally stirring the soup to prevent it from bubbling or developing a skin. Don’t let it boil, or the cream will start to separate from the rest of the liquid.
While the soup warms, cut the middles out of your pretzel buns with a small knife. Cut about 3/4 of the way through the bun (if you cut all the way to the bottom, the soup is more likely to soak through). Spoon the finished soup into the bun bowls and top with sharp cheddar and fresh chives.
Enjoy warm while comparing Diagon Alley purchases with your wizarding buddies.