Day 9: Leek and potato soup
Day 9 of the Inspiration Challenge has arrived and while summer is approaching, I wanted to share with you my favourite soup of all time.
I reckon Tuesday is the day when you are well and truly in the swing of the working week, you are starting to dream of the weekend and so sometimes want to just put your head down and ride out the rest of the week – with a minimum of fuss.
I think this soup is ideal mid-week. It’s full of flavour, filling enough to be a meal, as long as you serve it with some nice, crusty bread, and it’s easy to prepare.
Mum made this from a recipe book once. She’d never really used leeks before and wanted to try them. We have both been making this ever since.
I have made it a few times as an entrée at dinner parties and everyone has always loved it. Matt also said this was a critical one to post – it’s one of his favourites and in his words that makes it “very blogworthy”.
So – this is for Matt – maybe he’ll even print it out and make it for me one day 😉
Leek and Potato Soup
- 3 tbs olive oil
- 2 tbs of butter
- 3 large leeks, washed well and thinly sliced
- 5 large potatoes (desiree preferably) peeled and cut into cubes
- 1 to 1.5 litres of chicken stock
- 3 rashers of middle bacon – rind removed and diced
- 1 cup of warm milk
- salt and freshly ground black pepper
In a large, heavy-based saucepan, melt the butter and olive oil together. Putting the two in together ensures that the butter won’t burn as quickly as what it normally would.
Add the leeks and a few good pinches of salt. Turn the heat onto low and allow the leeks to cook down for about 10 minutes. However, you don’t want them to get any colour. The salt will help them to sweat.
Add the potatoes, a good amount of freshly cracked black pepper and enough stock to over everything. You may not need the full 1.5 litres – just use your judgement.
Bring to the oil and turn down to a simmer. Cover and cook until the potatoes and soft.
While the soup is cooking, cook the bacon in a frying pan in a little olive oil until it goes crispy. Lay out on some absorbent paper and set aside.
Once the potatoes are tender – take it off the heat and use a stick mixer or transfer to a blender and mix until it’s a nice, smooth consistency.
Transfer the soup back into the saucepan and place back on the stove, over a low heat. Add the warm milk to the soup and stir through. If you think the consistency is too thick at this point, you can add some more stock to thin it out. Taste the soup for seasoning, and adjust to taste.
Serve the soup into bowls and scatter the bacon over the top.
Serve with some nice, crusty sourdough.
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