Along with Bean and Bacon soup, this Leek and Potato soup has to be one of the most filling dishes. I fall out of love with certain dishes or just get out of the habit of making them but this is one I come back to every Winter. Perfect on a cold night when you want filling comfort food (and the wine really rounds it off nicely). A vegetarian version is easy to do by omitting the bacon and using vegetable bouillon inside of chicken stock.
Here’s What You Need:
1 tbsp extra virgin olive oil
3 – 4 leeks, sliced and thoroughly washed
about 2 large or 4 medium potatoes, cubed (fewer if you want a thinner more ‘leeky’ soup)
150g – 200g bacon, chopped (optional)
200ml white wine (optional)
at least 700ml chicken stock or Swiss Marigold Vegetable Bouillon
Here’s What You Do:
Saute the potatoes in the oil for a few minutes with the bacon, if using, until the bacon starts to change colour. Add the wine, if using, and cook for about a minute. Add the leeks and cook for a good 5 minutes to soften before finally adding the stock. Cover and simmer for 20 minutes or until the veggies are cooked. You may want to add more stock, depending on your preferred consistency. Whizz it all up with an electric blender adding pepper if you want.