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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.
Recipes (continued)