July 29, 2017
Comfort Food, Soups/Stews, Dairy,
Vegetables, Leek , Potatoes , British, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Heavy Cream more
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"There is much speculation as to how the leek became one of the emblems of Wales, worn in miniature form on the lapels of proud Welsh folk for centuries on St. David’s Day. It is said that St. David himself ate only leeks during his fasting period. Another suggestion is that Welsh warriors used to wear leeks on their helmets to distinguish themselves from their enemies (which sounds like a Monty Python sketch!). Nevertheless, the Welsh are well know for their hearty leek and potato soups. Here's one version!"
Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden.
Add the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn’t stick.
Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan as you go.
Pour the cream into the mixture and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.
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The consistency of this soup is perfect, and the bits of bacon add crunch and flavor. I will be buying more leeks just to make this soup. Thank you! made for CQ '17.