Potato, Leek and Corn Soup

This is a wonderful soup with subtle flavours to warm you up during the winter months. 

Ingredients serve 4

1 sliced leeks (300g)

1 chopped onion (100g)

550 g peeled and sliced potatoes

4 cups vegetable stock (1000ml)

60 ml olive oil

1 tbls dried mixed herbs

1 tsp salt

½ tsp white ground pepper

½ tsp ground nutmeg

300 g corn kernels

300 ml fresh cream

300 g bacon

Method

Melt butter over medium heat in a large saucepan. Add leek, onion, celery and cook for approx. 5 min while stirring. Add sliced potatoes, stock, milk, parsley, salt and pepper and bring to the boil. Reduce heat to a simmer and cover the pot with a lid. Cook for approx. 25 min. Use a stick blender and blend until soup is a nice smooth puree or let the soup cool approx. 10 min and process in a blender. Dice the bacon and fry on a pan until crispy while moving the bacon around to fry evenly.

Add corn kernels and cream to the soup. Reheat the soup and pour into bowls. Sprinkle with crispy bacon and chopped parsley, serve with a fresh Damper or a crusty bread roll.

Note: This can also be made as a vegetarian dish by excluding the bacon.