leek, potato and bacon soup

1 large leek

1 carrot

1 parsley root (failing that a piece of celeriac)

350g potatoes

125g bacon (lardons or speck)

1 large onion

1 large clove of garlic

Chicken stock (or vegetable stock, I had some chicken stock left from the weekend)

1 bay leaf

1 sprig of thyme

1 sprig of origano

Freshly crushed pepper

Salt to taste, beware if using stock powder or cubes this may well have enough salt in it)

Slice the leek into 4 length ways and then cut into small dice, grate the carrot, dice the parsley root, cut the potatoes into cubes and roughly chop the onion, crush and chop the garlic.

The claw

Sauté the onion and bacon in a little oil until translucent, add the garlic, carrot, leek, sweat a little to soften then add potatoes, herbs and crushed pepper



Plenty of crushed pepper



Cover with chicken stock, bring to the boil, skim, lower the heat and simmer until the vegetables are soft.

Remove the bay leaf and blend (for a chunky soup remove 1/3 of the vegetables, blending and return to the soup afterwards)

Serve with fresh crusty rolls, a filling, hearty soup for the winter, great after a shoot or midway through a one



Put a in good dollop of

Crème fraîche



This is a very well spiced soup (loads of pepper) As I used a chicken stock that was already well seasoned it needed no further adjustment, but if using a stock less well flavoured, it may need added salt.

By forgoing the bacon (It does add a lot of flavour) and using vegetable stock powder or cube (Marigold is the best I know), this is a vegetarian soup, for those that way inclined!!!