‘Tis the season… for soup! Soup makes a wonderful, warm, comforting meal, either as a lunch, or served with crusty bread and butter for a more substantial meal. This is a lovely filling soup, and Hubby’s favourite. (I seem to say that a lot, I would not blame you if you thought my husband was rather portly, based on the number of ‘favourite’ dishes he seems to have. Actually, he’s a skinny little fella, who gets a lot of teasing at work for being able to fit through spaces others could only dream of. I digress.)
2 oz butter
4 slices streaky bacon, chopped (optional, I only added this for the flavour)
1 clove garlic, crushed and chopped
1 onion, chopped finely
3 leeks, sliced
3 medium potatoes, cubed
1 1/2 pts chicken stock
1 tsp parsley
pouring cream (optional)
Melt the butter and fry the bacon. Add the garlic and onion and cook until the onion begins to soften. Add the leeks, potatoes, stock and parsley. Bring to the boil, then simmer for 30 minutes. Now you have a choice. You can have this smooth and creamy, or chunky. Hubby requested chunky, so I liquidised half the soup, then put the rest on pulse for about 2 seconds, just to break down the larger pieces. Only fill the liquidiser about a third, or you will end up with hot soup splattered everywhere. Yes, I speak from experience. My lid isn’t very tight.
To serve, heat, pour into individual bowls and swirl in 2 tbsp cream.
Now I’m off to make some more of this yummy soup 🙂
*This freezes well, portion off into tubs or freezer bags. Allow to defrost for a couple of hours before heating. It may look a little weird at first, give it a good stir and make sure it’s piping hot and all will be well.