Leek and potato soup
|olive oil — for frying|
|3-4||leeks — sliced|
|2||bacon — rindless, chopped|
|6||potatoes — medium, peeled and diced|
|2 l||stock — chicken|
|freshly ground black pepper|
|lemon — juice|
|salt — to taste|
|fresh parsley — chopped, to garnish|
Heat the oil, add the leaks and fry very gently until softened.
Add the bacon and cook for a few more minutes.
Add the chicken stock and potatoes, and leave to simmer until the potatoes are very soft.
Puree the soup in a blender,it should be smooth and creamy.
Return to the pot,add the pepper,salt if needed, a small squeeze of lemon juice and a splash of brandy.
Check the flavorings,and serve immediately, garnished with chopped parsley.
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