Recipes (continued)
Potato and Leek Soup | Serves 4 |
1 tablespoon olive oil
2 small rashers bacon, chopped
3 medium leeks, sliced thinly
1 kg potatoes, peeled and chopped roughly
2 litres chicken or vegetable stock Freshly ground black pepper
½ cup grated Parmesan
1.Heat oil in a large saucepan; add bacon and cook, stirring occasionally, until crisp. Remove from pan.
2.Add leeks to same pan and cook, stirring for about 5 minutes or until leeks are tender. Add potatoes and stock and bring to the boil; reduce heat and simmer, uncovered, for about 40 minutes.
3.Remove from heat; cool. Place half of the soup mixture into the jug and place lid firmly on jug.
4.Slowly increase speed to 4 and process for approximately 15 seconds or until smooth. Pour back in with remainder of soup.
5.Add cooked bacon to soup and reheat until soup is hot. Season to taste with freshly ground pepper.
6.Serve soup topped with parmesan cheese.
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