Prep 15 mins
Cook 25 mins
This sounds like it would be a really nice winter warmer soup. I originally found it in a booklet put out by the BBC Good Food magazine. The recipe says that it is suitable for freezing.
- 2 ounces butter
- 8 slices bacon, chopped
- 5 large leeks, sliced
- 2 large potatoes, cubed
- 2 pints vegetable stock
- 2 bay leaves
- 1⁄2 pint milk
- 1⁄4 cup fresh parsley, chopped
- Melt the butter in a large pan, add the bacon and fry it until it is just starting to color.
- Add the leeks and potatoes and stir until they are glistening.
- Add the stock and bay leaves, season and bring to a boil.
- Partly cover and simmer for 15 minutes until everything is cooked.
- Remove the bay leaves and then puree the soup in batches in a food processor or blender.
- Return to the pan and stir in the milk.
- Reheat gently and season to taste. Add more stock or water if the soup seems to thick (this will depend on the size of your potatoes).
- Sprinkle with parsley to serve.
Great comfort dish! I cut back on the butter a bit so it was a little healthier and used turkey bacon. This made a nice belly warming soup. Totally different way to make potato soup than I am used to! I think we like the unpureed version better or maybe half and half. The leeks were a nice change for us and gave our same old potato soup a nice new spin. Thanks for a great recipe! *Made for Bevy Tag*
Good soup! I made only one change--I garnished with chopped fresh chives instead of parsley. This being summer, I strained the pureed soup and served it chilled. Thanks, Sarah Jayne!
Perfect for lunch on a chilly, windy afternoon. I made a half batch using Canadian bacon and a mix of milk and cream. Also sprinkled with a bit of grated parmesan and asiago cheeses that I had left over from Tuscan Tuna (which is spread on the bread in the photo). Yummo!