Wednesday, 6 February 2013

Leek, sage and potato soup


This recipe has become a firm family favourite of ours, the bacon adds a lovely dimension to the soup but you can leave it out. This is a hearty main meal soup that almost needs a knife and fork ;-)

Leek, sage and potato soup: 

50g butter
1 onion, chopped
75g smoked streaky bacon, chopped
1 tablespoon chopped fresh sage or 1 teaspoon dried sage
450g leeks, finely sliced
450g potatoes, peeled and sliced
about 1 litre chicken stock (I used a stock cube in hot water)
salt & pepper


Melt the butter (or I use a splash of olive oil), add the chopped onion, bacon (if using) and sage, then sweat for about 5-10 minutes. Add the leeks and potatoes and stir well. Add enough chicken stock to cover the vegetables, bring to the boil and simmer for about 20-30 minutes, until the vegetables are tender.





(adapted from a recipe in the Riverfood Cookbook)

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