This is not your usual pale, creamy, and smooth leek and potato soup. This is a chunky, flavourful, heartwarming dish with big bits of bacon, diced potatoes, and sweet leeks. It needs about 20 minutes to simmer, which is the perfect amount of time to make some rolls or a salad to go alongside. (Recipe for cloverleaf rolls coming this weekend.)
To make this soup, heat some olive oil in a large soup pot and then gently cook two sliced leeks. Add six rashers of bacon, chopped, and some fresh oregano and tarragon leaves. After five minutes, add three diced potatoes and 7 c (1750 ml) of stock. Let the soup simmer for 20 minutes or until the potatoes are soft.
This dish is part of our Wednesdays with Donna Hay blogging group. If you want to join us, next week we are making sweet potato soup with goat's cheese. Visit the others in my blogging group to see if they liked the recipe: Margaret from Tea and Scones, Gaye from Laws of the Kitchen, Kayte from Grandma's Kitchen Table, and Chaya from Bizzy Bakes.
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