Classic Leek and Potato Soup
Who doesn't love a nice bowl of hot soup? They are a go to meal for so many people; whether at work, on the road, feeling poorly and need a pick me up or simply have nothing else to eat in the house. There is nothing better than making your own soup and knowing exactly what has gone in to it. Once you know how to make one soup, you will pretty much be able to make almost any soup you fancy, give or take a few ingredients.
Like most of my recipes, they are open for customisation. I make them this way as we all have fads, or fussy eaters that do or don't like a specific part of the meal. This way you can swap one ingredient for another if needs be.
1kg White Potatoes
4 Large Leeks
2 Shallot Onions
2 Sticks of Celery
1 tsp Garlic Powder
Salt & Pepper
1 litre Chicken Stock
2 Rashers of Smoked Bacon
1. Begin with peeling and finely slicing your onion, leek and celery. Add a small knob of butter to your soup pan, once it has begun to melt toss in your onion, celery and leeks. Allow them to soften slowly while you peel and roughly slice your potatoes.
2. Once the Onions have started to soften and go transparent sprinkle the Garlic Powder, covering the base of the pan.
3. Throw in your potatoes and season to taste with Salt & Pepper.
4. Cover the ingredients with your chicken stock and add roughly chopped carrots.
5. Allow the soup to come together and the flavours to amalgamate nicely. I tend to leave the soup to simmer on a low heat for a good hour before turning the heat off and letting the rest of the flavours infuse.
6. For those who like a smooth and creamy soup, once the soup has cooled, now is a good time to blend the soup to a consistency of your preference.
1. Grill the bacon and cook until curled and crispy. Chop into fine pieces.
2. Drizzle a small amount of single cream in to the soup and add shards of chopped, smoked bacon.
3. Finish off with a sprinkling of cracked black pepper to add an extra layer of flavour.