A rich, thick and tasty winter broth. You can also add double cream to the finished soup if you like it creamy.
dolewoman County Londonderry, Northern Ireland, UK
5 people made this
6 slices back bacon or smoked back bacon
1 dessertspoon butter
2 large leeks, washed and sliced
salt and pepper
Knorr® vegetable stock cubes
1 clove garlic
8 good quality potatoes, peeled and cut into chunks
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Slice up your bacon and remove the fat.
Place the butter in a large saucepan and let it melt. Add bacon and let it cook in the butter. Add in the leeks and stir to coat in the butter.
Once the leeks are coated, you can add a small amount of water, just enough to cover the base of the saucepan, add a shake of salt and pepper and replace the lid and let the leeks sweat until they are soft. Turn the heat down and stir occasionally so they don't stick to the pan.
When you are happy that the leeks are soft, make about 3 pints of vegetable stock using Knorr stock cubes or whichever stock you prefer. You can also put chicken stock in or mix chicken and veg. Pour over the stock and bring to the boil.
Place the peeled potatoes and garlic into the pan, you should have enough potatoes so that the stock just covers them. If you don't feel you have enough in, add a couple more. This soup is easy to adjust the consistency of, but easier to thin than to thicken.
Let the pot boil away, just as you would if boiling potatoes. Once the potatoes are soft and actually nearly disintegrating, your soup is ready. You can either mash using a potato masher for a rustic soup or blend using a hand blender to get a smooth consistency (I prefer smooth). Taste the soup and add any further salt or pepper that it needs.
This soup keeps for days in the fridge and is excellent for taking to work for lunch also. Hope you enjoy!