Well, it's that time of year again to make yummy comforting soups...and this leek and potato soup (or leek and tattie if you come from the North East of Scotland!!) recipe is one of my go-to soups and has been made over and over again...it's based on a recipe I found on the BBC Good Food website a few years ago. It's delicious, comforting and very quick to prepare and cook, you could use the rest of the day to make some homemade bread or savoury scones to enjoy along with it. There are links below to our bread, snacks and soup recipes - happy cooking!
Tips
- Bacon lardons - if you can't get lardons, use unsmoked streaky or back bacon instead - chop up 8 rashers of streaky or 4 to 6 rashers of back bacon.
- This leek and potato soup can end up quite thick, so just dilute slightly with hot water to the desired consistency.
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Ingredients
- a knob of butter
- 155g unsmoked bacon lardons (see Tips)
- 5 large leeks, (1.4kg) cut into approx. 0.5cm slices
- 4 medium potatoes, (700g) peeled and cubed
- 1.2 litres vegetable stock (made using 2 stock cubes or pots)
- 2 bay leaves
- 0.5 tsp salt
- 0.25 tsp freshly ground black pepper
- 300ml milk (I use semi-skimmed)
Instructions
- Melt the butter in a large soup or casserole pot (I use our 24 cm casserole) and add the bacon lardons. Fry for 2 to 3 minutes until the bacon starts to colour.
- Add the potatoes and leeks and stir round to coat in the butter and bacon.
- Add the stock, bay leaves, salt and pepper, and bring to the boil. Simmer for 15 minutes, covered slightly with the pan lid, until the vegetables are cooked through.
- Remove the pan from the heat and discard the bay leaves. Using a stick blender, blend until smooth and return to the heat. Add in the milk and season, to taste.
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Leek and Potato Soup
Ingredients
- a knob of butter
- 155g unsmoked bacon lardons (see Notes)
- 5 large leeks (1.4kg) cut into approx. 0.5cm slices
- 4 medium potatoes (700g) peeled and cubed
- 1.2 litres vegetable stock (made using 2 stock cubes or pots)
- 2 bay leaves
- 0.5 tsp salt
- 0.25 tsp freshly ground black pepper
- 300ml milk (I use semi-skimmed)
Instructions
- Melt the butter in a large pan and add the bacon lardons. Fry for 2 to 3 minutes until the bacon starts to colour.
- Add the potatoes and leeks and stir round to coat in the butter and bacon.
- Add the stock, bay leaves, salt and pepper, and bring to the boil. Simmer for 15 minutes, covered slightly with the pan lid, until the vegetables are cooked through.
- Remove the pan from the heat and discard the bay leaves. Using a stick blender, blend until smooth and return to heat. Add in the milk and season to taste.
Notes
- Bacon lardons - if you can't get lardons, use unsmoked streaky or back bacon instead - chop up 8 rashers of streaky or 4 to 6 rashers of back bacon.
- This leek and potato soup can end up quite thick, so just dilute slightly with hot water to the desired consistency.
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