Potato, Bacon and Leek Soup

    Potato, Bacon and Leek Soup

    36saves
    1hr20min


    3 people made this

    About this recipe: You don't need to add chicken stock, I've just found that it enhances the fullness of the soup. The ingredients don't have to be perfectly chopped, it tastes great when they're chunky :) The measurements I've made are approximate, as every time I make it I adjust to how much or how little I make, so feel free to add as much or as little of every ingredient as you wish. Though too much stock makes it have a yellow appearance, and too much dill, salt or pepper can overpower the soup.

    Ingredients
    Serves: 4 

    • 2kg potatoes
    • 250g bacon, diced
    • 1 leek, chopped roughly
    • 1 onion
    • 250ml chicken stock (not necessary but adds flavour)
    • milk
    • dill (optional)
    • salt and pepper to taste

    Method
    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Boil the potatoes until soft and mash-able. (It helps if you cut them in half before boiling - they cook faster)
    2. Saute the bacon, onion and leek in a frying pan until golden and pretty much cooked.
    3. Mash the potato, adding milk as you go to make it easier, and add the stock.
    4. Add the bacon mix to the potato and stir until well combined. Add more milk until it is a little runny, but I love this soup when it's thick, so it's a matter of preference :)
    5. Put the soup on a low heat for about an hour. You can leave it for more or less, the longer you leave it the better it tastes. Just make sure you don't let it simmer down too much or it will resemble mashed potato. Enjoy :)

    Recently viewed

    Reviews (1)

    1

    This soup came out great in the end, but I changed many of the quantities. I used 1kg of potatoes, cut into bite-size pieces chunks before boiling. I used 2 leeks lightly fried with a knob of butter with the diced bacon (200gm) and half a diced onion until onions became transparant. Drained the potatoes and added to the leek mixture, together with 1-1/2 litres water and 2 chicken stock cubes. Boiled and simmered for 20 minutes. Added a large pinch of dill and salt and pepper. Prior to serving, added 1/2 cup of milk and whizzed in blender for a less chunky finish. Re-heated and served with fresh crispy bread rolls. Serves 4. Very tasty, warming and simple to prepare. - 12 Dec 2011

    Write a review

    Click on stars to rate