Potato and Leek Soup
Serves 4
ingredients:
1 tablespoon olive oil
2 small rashers bacon, chopped
3 medium leeks, sliced thinly
1 kg potatoes, peeled and chopped roughly
2 litres chicken or vegetable stock
Freshly ground black pepper
½ cup grated Parmesan
How to make it:
1. Heat oil in a large saucepan; add bacon and cook, stirring occasionally, until crisp.
Remove from pan.
2. Add leeks to the same pan and cook, stirring for about 5 minutes or until leeks
are tender. Add potatoes and stock and bring to the boil; reduce heat and simmer,
uncovered, for about 40 minutes.
3. Remove from heat; cool to room, temperature. Place half of the soup
mixture into the blender jug and process on speed 3 for 40 seconds. Pour back in
with remainder of soup.
4. Add cooked bacon to soup and reheat, until soup is hot. Season to taste with
freshly ground pepper.
5. Serve soup topped with parmesan cheese.
ingredients:
1 tablespoon olive oil
2 small rashers bacon, chopped
3 medium leeks, sliced thinly
1 kg potatoes, peeled and chopped roughly
2 litres chicken or vegetable stock
Freshly ground black pepper
½ cup grated Parmesan
How to make it:
1. Heat oil in a large saucepan; add bacon and cook, stirring occasionally, until crisp.
Remove from pan.
2. Add leeks to the same pan and cook, stirring for about 5 minutes or until leeks
are tender. Add potatoes and stock and bring to the boil; reduce heat and simmer,
uncovered, for about 40 minutes.
3. Remove from heat; cool to room, temperature. Place half of the soup
mixture into the blender jug and process on speed 3 for 40 seconds. Pour back in
with remainder of soup.
4. Add cooked bacon to soup and reheat, until soup is hot. Season to taste with
freshly ground pepper.
5. Serve soup topped with parmesan cheese.
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