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Soup is a great way to use up your left over garden produce, and is a super great brunch or lunch option. This garlic potato soup with leeks is a great way to use up the last of your winter stored potatoes that are getting past their prime. This is the quick, easy, printable version of the recipe. For the full recipe, click here.
- 1 tbsp. Dripping/Lard/Oil
- 2 lrg Leeks
- 4 slices Bacon
- 4-6 cloves Garlic
- 8 med Potatoes
- 4 c. Chicken Stock
- 6 c. Water
- Salt & Pepper to taste
Chop the leeks in half length ways, then into thin slices. Wash the slices under running water in a colander or sieve to remove the dirt.
Cut the bacon into 1/4 inch pieces.
In a large pot over medium heat melt the fat and add the leeks, bacon and crushed garlic.
Cook this down until wilted.
While they cook, chop the potatoes into 1 inch cubes. You can peel them if you like, but I tend to leave the skins on.
Add the potatoes, stock and water to the pot, along with about 1 teaspoon of salt.
Cook until the potatoes are soft.
Either wiz with a stick blender or mash with a potato masher until as smooth as desired. Taste and add salt and pepper as desired.
Serve with a crusty roll or buttery toast and a blob of sour cream or unsweetened yogurt.
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