It has been raining for 2 days solid in Durban and so this soup is totally dinner for us for tonight. I’ll throw in a little sourdough bread to dunk and we’ll be high on leek and potato happiness well into midnight.
The cream and bacon are completely optional – the soup tastes delicious without those additions so don’t be afraid to leave them out if you need to. The cream enhances the already creaminess of the soup and the bacon adds a little smokiness which are wonderful but not crucial! In fact a few years ago I made a different Leek & Potato soup with a cup of cream in it, so its way more creamy than this one if you prefer more cream in your life ðŸ™‚
Whilst we are talking about soup….these are some others which are really YUMMY!
Chicken and Corn Soup - a hearty soup which is a regular dinner choice for us in winter.
Lentil, Feta, and Red Pepper Soup – Every ingredient is soooo yummy and we have lentils for added protein too. Great vegetarian soup option!
Creamy Broccoli Soup – Oooh this one is delish – it has lemon in it and it’s creamy and mmmmm, just put it on your list of soups to make.
An easy recipe for Leek and Potato soup with the option to add cream and bacon. Delicious yet simple.
- 1 onion, chopped
- 5 TBS butter
- 2 garlic cloves ( 1 large)
- 10 small-medium leeks, sliced
- 1 tsp salt
- freshly cracked black pepper
- 4 cups of vegetable stock (1 Litre)
- 6 (1kg) medium-sized potatoes, peeled and chopped into small blocks
- 1 tsp fresh thyme
- (optional) 6 slices bacon, cooked crispy
- (optional) 1/4 cup cream
- In a large pot, add the butter and fry the onions and leeks until soft
- Add in the garlic and thyme and cook for another 2 minutes
- Add in the potatoes,Â the salt and a little freshly cracked black pepper.
- Add the vegetable stock
- Bring soup to the boil and cook for 30-35 minutes until potatoes are soft.
- Using a stick blender, blitz the soup to your desired consistency (leaving a few chunks of potato is good!) and add the optional extras of cream and bacon.
- Garnish with a drizzle of cream, the leftover green bits from the leeks and a little black pepper