Mum’s Leek, Potato & Bacon Soup

Mums know how to do it best, and mine (Irene) is no exception.
When leeks are in season, I make this soup using my mum’s recipe. Then Gabe and I eat it for breakfast, lunch and dinner until it’s gone. We make two batches at once, each time planning to freeze leftovers for a rainy day, but we always eat it all before it makes it to the freezer.

INGREDIENTS:

  • 1/2 pound smoked bacon, chopped
  • 3 large leeks, sliced
  • 3 large potatoes, peeled and diced
  • 3 cups chicken stock
  • 1 teaspoon fresh thyme
  • 1/2 cup light cream (optional… but preferable)
  • salt and pepper, to taste

DIRECTIONS:

  • Cook bacon in a large saucepan until brown. Once finished, remove bacon with a slotted spoon and set aside.
  • Add leeks and cook for 5-10 minutes until wilted and fragrant.
  • Add diced potatoes and combine well. Then add stock, salt, pepper and thyme.
  • Bring to a boil, then reduce heat. Cover and simmer gently until potatoes are very tender (about 20 minutes).
  • (OPTIONAL): Puree 2/3 to give creamy consistency (I don’t bother with this step).
  • Add chopped bacon.
  • (OPTIONAL): Add cream and heat thoroughly (I do this for sure!) before serving.
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