Potato-Leek and Bacon Soup
A quick ,simple, traditional, seasonal soup
Ingredients
- 3 Fist sized potatoes
- 3 Cups Cleaned,Chopped leeks
- 1 Stalk Celery,Chopped
- 1 Large Carrot
- 4 Tbsp Butter
- 3/4 tsp Salt
- 1/2 cup stock or water I like to use homemade stock
- 3 Cups Milk
- Optional Snippets of fresh herbs
- Gorund Black Pepper to taste
Instructions
- Chop bacon and fry in a frying pan until oil is rendered. Set aside. Scrub the potatoes, and cut them into 1- inch chunks. Place them in a saucepan with the leeks,celery, carrots and butter. Add salt. Cook the vegetables , stirring over medium heat, until the butter is melted and all the particles are coated( 5min).
- Add the stock or water, bring to a boil, then cover, and reduce the heat to a simmer. Coat until the potatoes are soft(20-30 min). Check the moisture level occasionally, You may need to add a little extra stock or water if it gets too low.
- When the potatoes are tender, remove the pan from the heat, and puree its contents in the milk( I use an immersion blender but you could also use a standard blender or food processor). Make sure the mixture is utterly smooth. retuen it to the saucepan.
- Add optional herbs( or not). Grind in some black pepper to your taste.
- Serve right away
