Bacon, leek and potato soup
Ingredients 1kg bacon bones 1 brown onion, chopped 2 carrots, chopped 2 celery stic…
Ingredients
- 1kg bacon bones
- 1 brown onion, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- 12 cups (3 litres) water
- 2 tablespoons olive oil
- 1 leek, thinly sliced
- 2 garlic cloves, crushed
- 1kg desiree potatoes, cubed
- 3 cups (750ml) water, extra
- 3/4 cup (185ml) pouring cream
- Snipped fresh chives, to serve
- Freshly ground pepper
Method
1. Place bacon bones, onion, carrots, celery and water in a large saucepan. Cover and bring to the boil. Simmer, partially covered, for 1 1/2-2 hours or until the meat falls off the bones. Remove meat and set aside. Strain the stock, discarding vegetables. Shred the meat when cool.
2. Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 8-10 minutes. Stir in potatoes, water and 3 cups of stock. Simmer, partially covered, for 15-20 minutes. Stir in cream and simmer, uncovered, for 10 minutes.
3. Slightly mash the potatoes. Add the shredded meat and stir over low heat until heated through. Serve topped with chives and pepper.
