I had bought leeks a few weeks back for a recipe which completely fails my memory now (clearly I didn’t think it was worthy of blogging!) and suddenly I had all these leeks sitting in the fridge and wasn’t sure how to use them.
I finally decided on a leek and potato soup. There were potatoes in the fridge and the weather was starting to become colder so it seemed like a good time to be making soup. After searching and browsing 5 or 6 recipes, I found the most suitable one on BBC Good Food’s website. It was a recipe I seemed to have most of the ingredients for (I found bacon in my search too!) and unlike the others which had called for cream or creme fraiche in the recipe, this one only requested milk. Fine by me, also, so quick and simple to prepare.
Getting to work I fried the bacon in butter,
added the chopped leek and potatoes which I had cubed.
Once everything had absorbed the butter, it was “glistening” like the recipe said. Time to add stock.
The recipe called for vegetable stock however I used chicken stock which I felt was a better choice – you’ve already got bacon in there so any vegetarians are already excluded from a helping of this dish!
I did’t have any bay leaves unfortunately 😦
Bringing everything to the boil, I then left the leek and potato mixture to simmer on a low heat with the lid partially removed for around 20 mins.
Once I was happy everything was cooked and soft to touch, leaving the mixture in the saucepan, I hand blended everything until smooth. Saucepan back on the stove, last few ingredients were added. Milk, seasoning and salt to taste.
That’s it – done. I froze half of my soup and took the other half to work for lunch!