Wednesday, May 28, 2014

Potato and Leek Soup with Crispy Bacon Bits (Gluten & Dairy Free)

It is Autumn now. The sun seems lazy in his rising, and there's a general slowing. We're all dragging our heels a bit, and having to throw on an extra coat as we leave the door. But it's also the season for warm cosy nights by the new Fireplace enjoying a hot cup of soup and a crusty piece of bread. We've noticed that during this time of year we tend to see less of our friends, as everyone seems to welcome the earlier nights and snug duvets beckon! We've decided that instead of all hibernating, we'll start a new little tradition of Soup Socials and everyone is invited!!! So Friday mornings I prepare a HUGE 10 litre pot of soup that simmers away until the whole neighbourhood can smell it. This Friday was our first get together and seeing as this Potato and Leek Soup is always a hit in our Family, I thought it best to start here!

Photo Credit:

Potato and Leek Soup with Crispy Bacon Bits (Gluten & Dairy Free)

Ingredients: For 4 people                                 For 16 People
3 Rashers bacon                                              250g pack of bacon
1 Tbs Oil                                                         3 Tbs Oil
2 Large leeks, sliced                                        8 Large Leeks, sliced
2 Medium Potatoes, peeled and Chopped       8 M Potatoes, (2kg)
1 litre Chicken stock                                        4 Litres Chicken stock

1. Heat the oil in a large (or HUGE) soup pot. Fry the chopped bacon until crispy. Remove.
2. Add the leeks to the pot and stir on medium heat for about 5 minutes or until soft.
3. Add the potatoes and stock and bring to a boil.
4. Reduce heat to low and simmer for about 20 minutes or until potatoes are tender. Remove from heat.
5. Using a handheld blender, purée the soup until it's silky smooth. Taste test and season with salt and pepper. Add the crispy bacon.
6. Serve with crispy bread and good company!

Serves: 4 or 16
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