The soup turned out amazing. Creamy and so tasty. One bowl filled me up. There was enough for two meals (there was three of us eating it) and a lunch bowl for me. Damn delicious and all up probably took 45 minutes. I even forgot to put garlic in. It didn't matter anyway. Next time I might put sweet potato and potato together and see how that works.
A note on photographs. I didn't get any! Below is a stock picture. To be honest I just wanted to get it done and ready. Not the greatest excuse from a food blogger but that is the truth. I'm going to make some more soon and I'll definitely get some pictures then.
- 2 x leeks - Cut up to near stalks.
- 2 x onions - Mine were only smallish (Got a bag on special for 90c)
- 5-6 potatoes. Mine were on the medium size. You can add however many you'd like.
- 750-1kg bacon- I left 4 pieces to be frozen to do something else with them later.
- 1 litre chicken stock
- 2 cups of water
- Salt* I didn't add any as the bacon has plenty in it already
- Cut all ingredients into chucky pieces, place in large pot. There's no precision required here. They'll break down in the cook and blend down later.
- Add 1 litre chicken stock and 2 cups of water.
- Add some cracked pepper and salt to taste.
- Simmer until potato is cooked. I left it for about 45 minutes to get the taste of the bacon through. You're going to blend it anyway so you could leave it until potato is just cooked or longer if you'd like.
- Transfer from pot to blender in portions. Blend until smooth. Typically I have bowl or other vessel to pour the blended soup into. You won't get the whole pot of yumminess into the blender at once!
* Alternative ending #2: Leave it chunky. No blend. Just don't overdo the cooking process as you'll want the potatoes to hold their shape.
* Alternative ingredients: You could cook sweet potato and potato together for a different taste or just use sweet potato.