As soon as the weather turns cold I start cooking up soup, my favourites being pumpkin soup or this deliciously creamy potato and leek, piled high with crispy bacon and fresh chives. Yum. I first came across this recipe in an issue of
Recipes + back in 2007 just after I moved out by myself for the first time. I have been making this recipe ever since with only a few little changes.
Potato, Leek & Bacon Soup (serves 4)
(adapted minimally from Recipes + magazine July/August 2007)
Ingredients
25g butter or oil for frying
1 large leek (white part only), thinly sliced
1kg of potatoes, peeled and diced
1-4 cloves of garlic, crushed (to taste)
3 cups chicken stock
2 cups milk
1 cup thickened cream
2-4 rashers of bacon, diced
chopped chives
method
1. Melt butter (or heat oil) in a large saucepan over moderate heat. cook leek, potatoes and garlic for 5 minutes, stirring, until leek is soft.
2. Add stock and milk. Bring to the boil then reduce heat and cover. Simmer for 20 minutes or until potatoes are tender.
3. Cool for 10 minutes. Blend in batches.
4. Meanwhile, heat oil an oiled frying pan over high heat; cook bacon, stirring until crisp.
5. Return soup to the stovetop, add cream and stir over moderate heat until hot.
6. Serve topped with ample amounts of crispy bacon and chopped chives.
7. Enjoy!
