Ingredients
2 tbsp olive oil
2 leeks
white part only, sliced
5 bacon
chopped
1kg potatoes
peeled and chopped
1L chicken stock
375ml can evaporated light milk
or cream
parsley or chives
to garnish
Equipment
- 1 large pot
- 1 stab-mixer or blender
Instructions
- Heat oil in a large pot over low heat.
- Cook bacon and leek for 5 minutes until leek is soft.
- Add potatoes and mix to coat in the lovely flavours of the leek and bacon.
- Add stock, bring to the boil, turn heat down to low, cover and simmer for 30 minutes.
- Allow to cool slightly, then use a stab-mixer to puree (or blend in batches).
- Stir through evaporated milk (or cream) and serve sprinkled with parsley or chives.
Notes
Tip
I use Desiree potatoes and a packaged stock from the supermarket such as Continental. I aim to make my own stock…but sometimes you just don’t have the time!
Tip
As with most soups, this soup is much tastier the next day.
Variation
Use cream instead of evaporated milk for a richer soup.
Storage
Store in an airtight container in the refrigerator. The flavor improves overnight.
