2 September 2013

Bacon, Leek and Potato Soup

Apologies dear food-blog followers for my slackness of posting.  It has been an incredibly hard year personally, and I kind of lost my mojo for a while there.  I have been busy with uni and other stressors, but I'm back to experimenting now!  I have another chicken and lentil recipe I'm going to try soon too, so keep an eye out for that!

Anyway, down to business.  We visited my mum's family last week, and my grandfather is a farmer by trade, who now lives in town.  This means he has a prolific vege garden, as he can't quite give up the land work!  He thus gave us a bag of leeks he'd grown, and I needed to do something with them.  

Insert genius idea here for leek and potato soup (which my parents incidentally also ate last night from the restaurant whose catering business I work for...).  I wanted to add in bacon too because we have some in the freezer and I love bacon (who doesn't!)... and here is the recipe!


2 tbsp oil
1/2 tsp paprika
200g bacon
2 large leeks, white/light green parts, sliced thinly and rinsed
2 cloves garlic
4 cups chicken stock, plus 2 cups water
2 medium potatoes, diced small
pepper and salt
1/2 cup cream
1 & 1/2 cups frozen peas (don't worry about thawing them)
1 tsp onion salt

  • Cook bacon in a large pan, until beginning to brown, then remove bacon onto a plate lined with a paper towel
  •  Add 1 tbsp oil to pan, and toss in leeks and garlic
  • Cover and cook until soft (around 5 min)
  • Add stock plus water, potatoes, onion salt, salt and pepper to taste
  • Cover and bring to a boil over high heat
  • Lower heat and simmer until potatoes are cooked, (around 10 min)
  • (optional step) Puree half the soup in blender (leave out centre piece to allow steam to escape) then combine back in the pan
  • Mash the soup gently (which I did because blending was a pain in the butt)
  • Add cream and bring to a simmer
  • Add peas and cook through, around 3 min
  • Add bacon back in and serve

This was actually so easy to make!  It only took half an hour to cook (not counting prep).  The most time consuming part was cutting up the leek!!  And it turned out super delicious, so I'm really happy with it.  The peas and bacon just made it extra amazing!!!

Of course, you can alter it to make it vegetarian, just use vegetable stock instead of chicken stock, and no bacon! :)   

We had it with grainy bread and butter.  A good meal on a cold spring night (YES it's the second day of spring already!  CRAZY!)

Recipe Inspiration: http://www.foodnetwork.com/recipes/food-network-kitchens/potato-leek-soup-with-bacon-recipe/index.html

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