Winter is a wonderful time to whip up a big pot of warming soup for the family. It was a wet winters day today and I have a sick nine year old looking for something yummy and easy to eat. She is notoriously fussy, but this winter I have successfully introduced her to soups. This potato and leek soup is a winner in my house.
The recipe comes from a Tupperware cookbook, Cook Some More. It is quick, easy and full of flavour. I have tweaked the method slightly, as the book makes reference to many Tupperware items that I do not own. Such as, the universal peeler, the chefs utility knife, tupperchef ladle and the garlic wonder. Regular kitchen utensils work just fine.
I have been looking for bay leaves in wollies and they have not had them for the last month! Is there some bay leaf shortage I don’t know about? The recipe calls for bay leaf, but it is still delicious without one.
Potato and Leek Soup
2 rashers bacon
2 gloves garlic, crushed
1 bay leaf
1 tablespoon brandy
1.5 litres chicken stock
salt and pepper
cream to serve
Peel and chop potatoes, slice leeks and dice bacon.
Heat and oil a large pot, fry bacon, leeks and garlic until leeks are soft.
Add potatoes, bay leaf, brandy and stock to pot. Simmer for 20 minutes till potatoes are nice and soft. Turn off the heat.
Puree the soup with a stick mixer, or blend in a blender in several batches.
Season with salt and pepper and serve in bowls with a little cream stirred through. Some crusty bread and your all set!