Smokey Bacon, Potato and Leek soup

Written By Jeff Ross

Smokey Bacon, Potato and Leek soup



  1kg smokey bacon bones

  1 brown onion, chopped

  2 carrots, chopped

  2 celery sticks, chopped

  3 litres cold water

  2 tablespoons olive oil

  1 leek, thinly sliced

  2 garlic cloves, crushed

  1kg Kennebec or Dutch Cream potatoes peeled, cubed 

  3/4 cup (185ml) pouring cream

  Snipped fresh chives, to serve

  Ground black pepper, to serve

  Sugar Ant Ridge Sourdough, to serve




Step 1

Place bacon bones, onion, carrots, celery and water in a large saucepan. Cover and bring to the boil. Simmer, partially covered, for 1 1/2-2 hours or until the meat falls off the bones. Remove meat and set aside. Strain the stock, discarding vegetables. Shred the meat when cool.

Step 2

Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 8-10 minutes. Stir in potatoes, water and 3 cups of stock. (see note) Simmer, partially covered, for 15-20 minutes. Stir in cream and simmer, uncovered, for 10 minutes.

Step 3

Slightly mash the potatoes. Add the shredded meat and stir over low heat until heated through. Serve topped with chives and pepper and accompanied by crusty bread.

 Step 4

Use the remaining bacon bone stock in another soup or in a risotto. You can freeze the stock for up to 3 months.

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