Well, it's that time of year again to make yummy comforting soups...and this leek and potato (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
- You'll note one of the ingredients for the recipe is unsmoked bacon lardons, however, if you have unsmoked streaky or back bacon instead, that's fine - chop up 8 rashers of streaky or 4 to 6 rashers of back bacon.
- The soup can end up quite thick, so just dilute slightly with hot water to the desired consistency.
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Ingredients
- 1 knob of butter
- 155g unsmoked bacon lardons (see Tips)
- 5 large leeks, (1.4kg) sliced
- 4 medium potatoes, (700g) peeled and cubed
- 1.2 litres vegetable stock
- 2 bay leaves
- 300ml milk
- 1 handful chopped flat-leaf parsley, to garnish
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Instructions
- Slice the leeks, approx 0.5 cm thick and peel and cube the potatoes.
- Melt the butter in a large soup or casserole pot (I use our 24 cm casserole) and add the bacon lardons. Fry until the bacon starts to colour.
- Add the potatoes and leeks and stir round to coat.
- Add the stock and the bay leaves, season, and bring to the boil. Simmer for 15 minutes 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.
- Serve with the chopped parsley.
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Leek and Potato Soup
Ingredients
- 1 knob of butter
- 155g smoked bacon lardons (see Notes)
- 5 large leeks (1.4kg) sliced
- 4 medium potatoes (700g) peeled and cubed
- 1.2 litres vegetable stock
- 2 bay leaves
- 300ml milk
- 1 handful chopped flat-leaf parsley to garnish
Instructions
- Slice the leeks, approx 0.5cm thick and peel and cube the potatoes.
- Melt the butter in a large pan and add the bacon lardons. Fry until the bacon starts to colour.
- Add the potatoes and leeks and stir round to coat.
- Add the stock and the bay leaves, season, and bring to the boil. Simmer for 15 minutes 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.
- Serve with the chopped parsley.
Notes
- You'll note one of the ingredients for the recipe is unsmoked bacon lardons, however, if you have unsmoked streaky or back bacon instead, that's fine - chop up 8 rashers of streaky or 4 to 6 rashers of back bacon.
- The soup can end up quite thick, so just dilute slightly with hot water to the desired consistency.
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