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Using much of basic ingredients for the
basic
leek and potato soup, this recipe adds a smoky flavour with the
addition of smoked streaky bacon. Like all the recipes on these
pages it freezes very well so make lots of it for use later on. |
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| SERVINGS |
Four main meal, six starters |
| PREPARATION TIME |
15 minutes |
| SLOW COOKING TIME |
8 - 10 hours on low
6 hours on medium |
| FREEZES? |
Yes, very well |
INGREDIENTS
|
Ingredient |
Metric |
Imperial |
American |
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Four medium leeks trimmed |
500 grams |
1 lb 2 oz |
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Two medium potatoes |
½ kilo |
1 lb 2 oz |
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Medium onion |
1 |
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Stock (broth), fresh or water and two stock
cubes |
400 ml |
∕ pint |
2 cups |
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Milk |
200 ml |
∕ pint |
1 cup |
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Streaky bacon, smoked |
6 slices |
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Grated (shredded) cheese |
25 g |
1 oz |
1 cup |
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Salt and
Pepper |
To taste |
OPTIONAL
INGREDIENTS If you
like an attractive topping to your soups then you will also require
the following ingredients:
Fresh chopped chives or parsley.
OR
4 slices streaky bacon
PREPARATION
Fry the streaky bacon until it is crisp. Chop
the cooked bacon into small pieces.
Peel and cut the potatoes into
small cubes.
If the leeks are not trimmed,
cut off the green growth from the top. Slice each leek lengthwise
then slice finely width wise.
Grate (shred) the cheese
Peel then top and tail the
onion. Finely chop it.
If using stock cubes, dissolve them into
water.
COOKING
| 1. |
Excluding the cheese and milk, put all
the ingredients in your slow cooker at a low heat and cook
for 6 to 8 hours. |
| 2. |
Half an hour before the soup is
cooked, stir in the milk and cheese. Taste the soup and add
more salt and pepper as required. Add more stock if the soup
is too thick. See the note below about the decoration for
the soup. |
| 3. |
Either use a potato masher to smooth
out the soup or puree it using a food processor. |
If you want to add a topping
to the soup then chop some parsley or chives and sprinkle over each
bowl of soup.
Alternatively, fry an
additional 4 slices of streaky bacon until they are crisp. Finely
chop the fried bacon and sprinkle over the top of each bowl of soup.
SERVE WITH?
Lots of chunky bread.
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