Gumboot Leek and Potato Soup

    50 minutes

    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.


    Canterbury, New Zealand
    3 people made this

    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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