Ingredients
- 50g butter
- 4 rashers of bacon (smokey bacon works beautifully)
- 300g leeks, cleaned and sliced
- 1 large white onion, diced
- 400g potatoes, diced into bite-sized chunks
- 1 litre stock of your choice (chicken stock is ideal, or use 2 cubes of homemade stock)
- Salt and pepper to taste
- Fresh parsley, finely chopped, for garnish
Method
Start by crisping up your bacon in a large pot or heavy-bottomed pan over a medium-high heat. Once golden and smokey, remove and set aside, leaving the rendered fat in the pan, this is liquid gold for flavour.
Add your butter to the bacon fat and let it melt gently. Toss in your diced onion and let it soften for a few minutes until it becomes translucent and fragrant. This is where the magic begins.
Next, add your sliced leeks, stirring well to coat them in the buttery mixture. Let them cook for around 5 minutes, allowing them to become tender and release their subtle sweetness.
Now scatter in your diced potatoes, stirring to combine everything together. Pour in your stock whether it's made from cubes or homemade and bring the whole thing to a gentle simmer. This is comfort in a pot.
Let it bubble away for 15–20 minutes until the potatoes are completely tender and break easily with a wooden spoon. Crumble your reserved bacon back into the pan, season generously with salt and pepper, and taste as you go. At this point blend to your desired consistency.
Ladle into bowls, top with a generous handful of fresh parsley, and enjoy every warming, flavourful spoonful.
