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- 1/2 lb cubed bacon or pancetta
- 1-2 tablespoons unsalted butter, if needed
- 1 large white onion, chopped
- 2 leeks, trimmed and chopped
- 2 cloves garlic, minced
- 3 tablespoons stoneground mustard
- 3 cups vegetable or chicken stock
- 1 cup heavy cream or half-and-half
- 1 tablespoon cornstarch (optional)
- Kosher salt and freshly ground pepper, to taste
- In a large pot, cook the bacon or pancetta over medium-high heat until browned and crispy. Remove to a paper towel lined plate to drain.
- If there isn’t much fat remaining in the pan, add some butter. (You want about 2 tablespoons of fat total.)
- Reduce heat to medium, and add the onion and leek and cook until soft, about 5 minutes. Add the garlic and cook one minute more.
- Stir in the mustard, followed by the stock and the cream. Simmer until the vegetables are tender, about 10 minutes.
- Use an immersion blender to puree soup, or remove to a blender to process.
- If you’d like a thicker consistency, stir the cornstarch into 2 tablespoons of cold water and add to soup. Let simmer until thickened.
- Season to taste with salt and pepper, serve topped with bacon or pancetta, and enjoy!