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.
- 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
- 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.