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Please sir may I have some more Potato Soup

I would love to win with the Hot Potato Blogger Challenge because potatoes have been a staple in my life. I remember my grandmother using potatoes to lengthen curries, bredies and stews, with the piles of potato peels tossed into a pot of bones for the dogs we had growing up.

When I was approached by the Potato Nation team I was a tad hesitant because to be honest potato is largely used as a lengthener and a condiment in my kitchen. Since the banting revolution, the boyfie keeps a close eye on the frequency I use potatoes in our meals. But I have made a creamy potato soup that has received his nod of approval which is what I’ll be sharing with you. I have to be honest I had not grown up eating potato soup as for us the winter soup staple was a meaty bone and barley soup. So here I have one soup with a potato and leek  base, two ways!

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Potato, leek and bacon soup serves 4

The potato, leek and bacon soup reminds of my Aunt Herta, who was German, who made stews that had a particular smell. The beginnings of this soup takes me back to her kitchen with the distinct whiff of the combination of butter, potato, leek and bacon.

Ingredients:

  • 3 large everyday potatoes peeled and chopped
  • 3 leeks sliced
  • 1.5 rashers of bacon chopped
  • dollop of butter
  • splash of olive oil
  • sprig of thyme
  • salt and pepper to taste
  • 800ml vegetable stock (chicken stock can be used)
  • crispy bacon to serve
  • creme fraiche to serve

Method:

In a medium pot heat the olive oil and butter on medium heat, when the butter begins to sizzle add the chopped bacon. Saute the bacon for a minute, add the leeks and potato stir and allow to cook for 2 minutes. Add the thyme and vegetable stock. Bring to the boil and then reduce heat to a simmer, simmer for an hour till potatoes start falling apart slightly. Remove from heat, season to taste and blitz with a hand blender.

Serve with a dollop of creme fraiche and sprinkling of crispy bacon.

Note: If you choose to use chicken stock I would recommend the ratio of 500ml chicken stock and 300ml water, as chicken stock can overpower the potato flavour slightly.

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Potato, leek and anchovy soup serves 6

This is a hearty, comforting, umami soup with the simple addition of the anchovy to the classic potato, leek and thyme combination.

Ingredients:

  • 4 large everyday potatoes peeled and chopped
  • 2 leeks sliced
  • 3 anchovy fillets chopped
  • dollop of butter
  • splash of olive oil
  • sprig of thyme
  • salt and pepper to taste
  • 1.5l vegetable stock
  • creme fraiche to serve

Method:

In a medium pot heat the olive oil and butter on medium heat, when the butter begins to sizzle add the chopped anchovy. Saute the anchovy for 30 seconds (it’ll start to disintegrate into a sauce almost), add the leeks and potatoes stir and allow to cook for 2 minutes. Add the thyme and vegetable stock. Bring to the boil and then reduce heat to a simmer, simmer for an hour until the potatoes start falling apart slightly. Remove from heat, season to taste and blitz with a hand blender.

Serve with a dollop of creme fraiche and a sprinkle of black pepper.

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Perfect for winter nights, give it a try and let me know what you think!

Disclaimer: The potatoes in this post were sponsored by potato nation.

 

About thando

Hi I'm Thando Creator of the Jozi Foodie Fix, traveller, foodwriter, ramen lover, strategist, entrepreneur and follower of the Cool based in Johannesburg, South Africa.
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