Gumboot Leek and Potato Soup

Gumboot Leek and Potato Soup


3 people made this

Nah, just teasing aye, no gumboots in this soup. It's choc-a-block full of potatoes, leeks and bacon and goes down nice with mouse traps or bread.

CheekyKiwi Canterbury, New Zealand

Serves: 6 

  • 4 rashers of bacon
  • 1 tablespoon butter
  • 2 1/2 cups potatoes, diced
  • 1 large leek, washed and sliced
  • 1/2 medium onion, diced
  • 1 litre chicken stock
  • bay leaf, to taste
  • marjoram, to taste
  • 1 tablespoon plain four
  • 1/4 cup cream
  • salt and white pepper, to taste

Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

  1. In a frying pan, cook your bacon. Drain it on a serviette then cut it into bits. Melt butter on medium high heat then add in your potatoes, leeks and onions.
  2. Sauté for a bit (about 5 minutes) until it smells good. Add bacon, chicken stock, white pepper, bay leaf and marjoram then cover and simmer until veggies are tender (about 30 minutes). Mix flour with a wee bit of water then stir into soup. Simmer for 10 more minutes uncovered.
  3. Mush it up with a potato masher, add cream then taste. Add salt if needed then serve in with cheese toasties or mouse traps.

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