Leek and Potato Soup
One of my all-time favourites and so simple to put together.
Get yourself a leek, half a dozen potatoes, a litre of chicken stock, butter, a few rashers of bacon and pepper and salt.
Peel and cube the potatoes, slice the leek (not the leaves) chop the bacon and fry it on your heavy based soup pot (if available). When bacon is cooked, remove it, toss in a tablespoon of butter and fry those leeks for a couple of minutes – until they start to soften a bit. Add the potatoes and bacon and stir it all up, let it cook for a minute or so but don’t let it get so hot that it burns the bottom of the pot – this will ruin the flavour. Pour in the chicken stock, put a lid on the pot and leave it on a slow boil until potatoes are soft. I then put the whole lot through a food processor and dump it back onto the pot.
Just before serving you can add cream or not. And of course, don’t forget crusty bread
There you go; lovely, easy and cheap.
