March 28, 2013 by vivjm
Leek and potato soup is, of course, great comfort food. But how much better made with yummy sweet potatoes instead of white!
Sweet Potato, Leek and Bacon Soup (serves 4-6)
200g organic bacon lardons (or chopped bacon)
knob of butter
4 medium sweet potatoes, diced
2-3 medium leeks, finely chopped
2-3 garlic cloves, crushed or finely chopped
1tsp fresh ginger, finely chopped
1 litre (approx) homemade chicken stock
salt & pepper to taste
- Put your bacon into a large saucepan and heat until the fat begins to run out and the bacon starts to colour. Carefully remove the bacon with a slotted spoon, leaving the bacon fat in the pan.
- Add a small knob of butter to the pan. When melted, add the leeks, garlic & ginger and saute until soft.
- Tip the sweet potatoes into the pan, together with the reserved bacon, and add enough stock to cover by half an inch or so.
- Simmer until the potatoes are soft.
- (Optional) Remove approximately one third of the soup from the pan and liquidise it, before returning to the soup and heating through.
This last step is optional, but I find that it gives a slightly thicker soup (so less chance of dribbling down your chin :-)) whilst still retaining the chunkiness of the sweet potatoes & bacon. You may like to whizz up the whole lot, but we prefer chunky soups!
When I first started cutting out the grains, I couldn’t imagine soup without bread but now I serve it with a side salad instead. Here’s one I made to go with this – salad leaves, cucumber, beetroot, pepper, toasted pine nuts & sunflower seeds, with a dressing made from balsamic vinegar & extra virgin olive oil. Yum yum!
(Sharing as part of Food Renegade’s Fight Back Friday)