Leek and Potato Soup
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




5 mediums potatoes, chopped
2 teaspoons oil or butter
2 smalls leeks, thinly sliced
1 Clove garlic 
200 grams (7 oz) Bacon, finely chopped
6 cups chicken stock
1 bay leaf
2 sprig parsley
1 cup milk
salt
white pepper
grated cheese (optional)

Preparation

1 Cook potatoes in boiling salted water till tender. Drain,mash and set aside. Heat oil in a large saucepan. Add leaks, garlic and bacon. Cook till soft, but not browned. Pour in stock. Add bay leaf and parsley sprigs. 2 Bring to a boil. Reduce heat and simmer for 20 minutes. Remove bay leaf and parsley. Add mashed potatoes. Stir and simmer for 15 minutes. Stir in the milk and chopped parsley. Season with salt and pepper to taste. Serve garnished with cheese.

About


This soup from the New Zealand Edmonds Cookery Book uses milk instead of cream. It's not as thick as regular potato leek soup, but healthier for everyday eating.