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Potato & Leek Soup

This recipe demonstrates just how rich and satisfying an inexpensive soup without meat or stock can be.


  • 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 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 slightly. Using the StickMaster, process until thick and chunky.

  • 4.

    Add cooked bacon to soup and reheat until hot. Season to taste with freshly ground pepper.

  • 5.

    Serve soup topped with parmesan cheese.


Preparation Time: 10 min
Cooking Time: 1 hour
Recipe supplied by:

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