South African Leek Potato Soup

South African Leek Potato Soup

Ingredients

¼ lb. bacon sliced into ¼ inch pieces (easiest to slice mostly frozen)

Olive oil

2 medium onions, peeled and thickly sliced

2 leeks, washed and sliced into ½ inch pieces (trim off the ends and the dry, course green

leaves, keeping the tender green parts.)

6 medium russet (Idaho) potatoes (about 2 pounds), peeled and thickly sliced

1 qt. (32 oz.) chicken stock

2 whole fresh parsley sprigs

1 medium bay leaf

½ t. ground coriander

½ C. heavy cream

¼ C. sherry (cooking sherry)

1 t. salt (or more)

½ t. ground black pepper

Directions

In a big, heavy pot fry the bacon until browned. It will cook quickly. Remove with a slotted spoon

and onto a paper towel (blot dry). Pour out some of the bacon drippings, keeping about 2 T. in the pot.

Add a little olive oil to cover the bottom of the pot. Sauté onions and leeks in the oil for about 8-

10 minutes, until translucent.

Stir in potatoes, stock, parsley, bay leaf and coriander, and bring to a boil over high heat.

Reduce heat, cover and simmer for 30 minutes.

Discard parsley and bay leaf. Puree the soup with a blender and return to the pot. Stir in the

reserved bacon, heavy cream, sherry, salt and pepper. Heat up on medium heat, and taste to

adjust seasonings. It may need more salt and pepper. Serve.