Something warm for the soul: Leek and Potato Soup
I want to share with you my favourite soup recipe of all time.
Approaching mid-week, there is nothing like a quick and simple meal that fills your tummy with warmth and comforts you into the evening.
It doesn’t take long to get on the table and judging from previous experiences – it’s a soup men love. My fiancée, dad and brother all love it and I have served it at various dinner parties as an entree – all to great reviews.
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. Hope you give it a go!
- 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 cover everything. You may not need the full 1.5 litres – just use your judgement.
Bring to the boil and turn down to a simmer. Cover and cook until the potatoes are 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.
On Friday I will make the big announcement I have been alluding to for a while now. The hard work has been going on behind the scenes. It’s going to be a shift in thinking for me, and will provide even more great food stories to be devoured and enjoyed. I can’t wait to share Uforic Food’s new vision with you!
Until then, sit back, relax and have some soup! I think Gus had the right idea 🙂
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