One of my most successful potato and leek soup recipes which is beeewtiful.
35 g butter
3 thickly sliced pieces bacon
paremesan cheese
2 leeks sliced (white parts only or it will turn green and not taste as good)
1 medium brown onion, chopped
2 cloves garlic crushed
600 g potatoes peeled and chopped
3 cups chicken stock or veg stock (I did half and half)
1 x 375 ml tin evaporated milk (alternative is cream or milk)
salt and black pepper to taste
pinch nutmeg
method:melt butter and gently saute onion & garlic & leeks for 3-4 minutes. Add roughly chopped bacon and cook for extra 5 minutes. Don't let the saucepan get brown. Add potatoes and cook for another 5 minutes. Add stock and simmer uncovered until potatoes are tender. Don't overcook the potatoes. Puree mixture (you can use a potato masher, bamix or blender). Return to heat and add evap. milk or cream, salt, pepper and nutmeg. Bring to boil and serve with grated Parmesan, garlic bread or brown bread.
Another version is to cook the bacon first until crispy and take it out of the pan. Then put it back into the soup at the end for some yummy crunchy pieces.
Gorgeous soup... even Miss Fussy loved it.
.jpg)
