Smokey Bacon, Potato and Leek soup
Smokey Bacon, Potato and Leek soup
Ingredients:
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
Instructions:
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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