Though I had planned to work in my flower beds planting some bulbs this Saturday, I woke up to see a skiff of snow on the grass and knew my plans had changed.
I made this soup instead. It did not disappoint. My whole family loved it, and were happy to see the leftovers appear for lunch today.
4-5 strips bacon
3-4 leeks (whites only, chopped finely)
2 stalks celery, diced
3 carrots, diced
2 cloves garlic, crushed
6-8 potatoes, cubed
Salt and pepper to taste
5 cups chicken or vegetable broth
2 bay leaves
2 cups milk
Dried or fresh parsley for colour (and a little flavour)
1 cup grated cheese plus extra for garnish
Fry bacon in heavy bottomed soup pot. Once bacon is cooked (I like it just about crispy) remove from pan and let drain on paper towel. Using the fat from the bacon (if it’s too much use a little paper towel to soak up a bit of the fat) add the leeks, celery, carrots and garlic and allow to sweat – approximately 10-15 minutes.
Add the stock, bay leaves and potatoes and allow to simmer for approximately 20-25 minutes. Once potatoes are fork tender take potato masher and mash up potatoes to as fine as you like. Once mashed add the milk and parsley and allow to heat through (only needs about 5 minutes). Right before serving add the grated cheese and stir through reserving some for garnish as you serve it.
Side note, I like to add some cooked farmer sausage for some additional flavour and depth to the soup! Yum!
The heavens declare the glory of God; the skies proclaim the work of his hands.
Day after day they pour forth speech;
night after night they reveal knowledge.
Psalm 19:1-2 (NIV)