Winter is a great time to make the most of soups! They freeze so well and make for a quick, tasty and healthy meal on-the-run.
Also, I’m about to start working not-from-home again (hoorah!), so have been wondering what lunch options I could take each day. I’m thinking with the 1 degree temperature I experienced this morning, soups are gonna be pretty perfect.
Organizing and taking a daily lunch, is probably second nature for most people, but I’m quite acquired to the ‘working-from-home’ / ‘go-to-the-pantry-whenever-I’m-hungry style (and having the supermarket 400m down the road makes things easy too!).
So I decided to make a start on my stockpile of soup today – with this Potato, Leek and Bacon one!
This soup only cost about $5 – $6 to make, and I got 6 – 7 servings from it. Not too bad really!
Ingredients (feel free to experiment with quantities):
- 4 rashers of bacon + a bit to garnish
- 1 heaped tsp garlic
- 2 Leeks
- 5 – 6 Potatoes (~1kg)
- 4 – 5 cups of chicken, beef or vege stock (just enough to cover potatoes at the end)
What to do:
Chop everything up
Fry bacon (in a touch of oil)
Add leek and stir
Add potatoes and stock (make sure stock covers potatoes)
Boil until potatoes are soft
Remove from heat and it let cool down a bit before popping the mixture into the food processor (do it in batches if it isn’t big enough).
Note: If it’s too hot for the processor, it’ll crack (true story).
‘Garnish’ with bacon and cheese (or skip cheese if you require it Dairy Free) and serve with toast!
… and freeze the leftovers!