Chunky Leek and Potato Soup
Here’s a good chunky winter soup that’s perfect for filling hollow legs. Don’t stir the potatoes through the soup, leave them on top of the leeks when you add them. If they fall to the bottom of the pan, the can catch and dry out. Serve with crusty bread.
- 1.5kg leeks
- 2 Tbsp olive oil
- 300g bacon, NZ free-range derinded and chopped
- 1 stalk celery, sliced
- 2 carrots, peeled and sliced
- 2 cloves garlic, peeled and crushed
- 1/2 cup dry white wine
- 1 kg floury potatoes (I use desiree), peeled and cubed
- Salt & freshly ground black pepper to taste
- 2 litres cold water mixed with 1 chicken stock cube (or 2 litres light stock)
- 2 Tbsp coarsely chopped parsley
- 1 1/2 tsp salt
1. Trim leeks, discarding coarse leaves, split them lengthways, wash well and chop.
2. Heat oil in a large soup pot over a medium heat. Add bacon, celery, carrots, leeks and garlic and cook for ten minutes, stirring.
3. Pour in the wine, cook a minute or two, and add potatoes. Put a lid on the pot and lower the heat. Cook gently for 20 minutes; toss occasionally.
4. Grind on some black pepper and add the stock cube dissolved in water and salt. Bring to the boil, lower the heat and cook gently, partially covered, for 45 minutes.
5. Let soup cool for 10 minutes, then puree two-thirds of it in a food processor or liquidizer with most of the parsley. Return to the pot and blend together. Taste for salt, adding more if it is bland. Reheat and serve garnished with parsley.