Leek and Potato Soup

Submitted by Sarah_Jayne

"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."

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 8

ingredients

• 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

directions

1. Melt the butter in a large pan, add the bacon and fry it until it is just starting to color.
2. Add the leeks and potatoes and stir until they are glistening.
3. Add the stock and bay leaves, season and bring to a boil.
4. Partly cover and simmer for 15 minutes until everything is cooked.
5. Remove the bay leaves and then puree the soup in batches in a food processor or blender.
6. Return to the pan and stir in the milk.
7. 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).
8. Sprinkle with parsley to serve.

Reviews

[Mamas Kitchen Hope]

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*

 

[Chef Kate]

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!

 

[Leggy Peggy]

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 Recipe #289071 (which is spread on the bread in the photo). Yummo!

 

[Sydney Mike]

Did cut the recipe in half & used 3 medium leeks, & had a very tasty, satisfying soup! Another time I'll make the whole batch & freeze some! Thanks for sharing your rrecipe! [Made & reviewed while touring Canada on Zaar's World Tour 4]

 

[Tess 2]

This soup was very good. I did make a couple of substitutions only because I did not have the original ingredients called for. I didn't have bacon (which I usually always have) so I used just a very small amount of skinless smoked sausage. I also used chicken stock instead of vegetable stock. I actually liked the way it came out, but I think if you stuck to the orginal ingredients you would have a more delicate soup which I think I would have even liked better. I will definately make this soup again and hopefully will have the correct ingredients. One more thing, make sure you don't leave the bay leaf in there too long because it will definately overpower. Thanks Sarah for a really nice recipe.