For those of you in the southern hemisphere, being bombarded with picnic themed recipes from North America in the middle of your winter, this one's for you. I did however enjoy a soup similar to this one served cold at a July wedding two years ago, so Canadians: you've got options.
Adapted from: this recipe.
7 strips bacon (or so), chopped (omit for vegan)
4 leeks OR 1 large/2 medium onion(s) trimmed & diced
2 lbs local potatoes, diced*
4 cups chicken/turkey stock (veggie for vegan) homemade is best
2 cups unsweetened, unflavored coconut or almond milk
Salt & pepper to taste
*If you're using baker potatoes or another thick skinned variety, you may wish to peel them.
|For some reason I wasn't expecting the inside to be purple too!|
In a large heavy bottomed pot, saute bacon until cooked.
Add leeks & saute until soft (depending on your bacon, you may need a titch of coconut oil for sauteing).
Add potatoes, chicken stock & milk of choice.
Season to taste with salt & pepper.
Bring to a boil, then reduce heat to simmer.
When the potatoes are cooked, puree in batches in the blender (or in the pot with an immersion blender) using caution.
Garnish with chives from the garden if you wish.