Leek and Potato Soup
This leek and potato soup is delicious, comforting, and very quick to prepare and cook. Enjoy with homemade bread or savoury scones.
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.