If you are in need of comfort food during the cold winter months in Melbourne, soup is the way to go. Soup making can be quick and easy such as this leek, potato and bacon soup. A recipe that is easy to prepare. It’s hearty, flavoursome and totally delicious.
2 kg washed potatoes (peeled & diced)
2 leeks (washed, cleaned and sliced)
2 litres chicken stock (home made refer cook’s tips or good quality store bought)
4 bacon rashers (sliced into small pieces)
60 g butter
salt & freshly ground pepper
Preparation Time: 20 minutes (Approximately)
Cooking Time: 30-40 minutes
Serves: 4-6 people (Approximately)
Thoroughly wash and clean the leeks.
Add diced potatoes and chicken stock to a large saucepan over medium heat. Allow to come to a boil, reduce the heat and allow to simmer for 30 minutes.
Add bacon to a pan over medium heat and cook until crispy. Place half the bacon into the soup and reserve the remainder for garnish.
Melt butter in a large pan, add the leeks and cook gently until very soft but not coloured. Add half the cooked leeks to the soup and continue to simmer for another 10 minutes. The remainder place aside.
Remove the soup from the heat and leave to cool slightly. Ladle the soup into a food processor or blender and puree in batches or use a hand held blender and blend in the pot until smooth and of thick consistency. Add the remainder of the leek to the soup, keeping 2 tablespoons for garnish. To serve, ladle the soup into bowls, garnish with leek pieces and crispy bacon.
If you are making your own stock, always use fresh meat and vegetables, this will ensure a good quality stock. To make home made chicken or vegetable stock it takes as little as 15-20 minutes. Always add salt to the soup and not the stock. I will be posting stock recipes soon.
For the above recipe if you prefer a vegetarian option, use vegetable stock.