Let me start by stating how much I hate winter. Just so you get it… I HATE WINTER 🙁 But one thing I do love about winter is a hot filling soup. Without doubt I like the slow method of cooking soup; making a stock, refrigerating it overnight, skimming and then finally putting all the other ingredients in. But there’s not always time to invest in the slow cook method and this is where this recipe comes into its own. You’ll have hot tasty soup on the table within an hour! My sister-in-law MissMedia shared this recipe and I’m thrilled she did because by no means is this quick cook soup a disappointment.
8 rashers of bacon (or an inch thick piece of spec cut to the thickness of bacon)
2 large leeks
6 cups of chicken stock (you can use powder)
1 kg potatoes, peeled and diced into small cubes
1. Chop off the green leaves from the leek stems, slice length-ways and then rinse well to clear away all the dirt that is so often found between the leaves. Thinly slice the leeks and dice the bacon (or thinly slice the spec into thin batons). Reserve 6 of the bacon eyes (or a small handful of spec batons).
2. Saute the leeks and the bacon in a tablespoon of butter until the leeks are soft ( I like to have a butter and olive oil mix).
3. Add the stock and diced potatoes and cook until the potatoes are soft. Blend until smooth.
4. Cook the reserved bacon/spec and add to soup.
Optional: If the soup is too thick you can do two things. a) Add evapourated skim milk or b) add more chicken stock.
Thickly slice some rustic french stick and serve! It’s a filling meal on its own.
You can download the recipe for potato and leek soup here.
PS. How do you like the new watermark? Too big? Not opaque enough? Any feedback gratefully appreciated.