A different take on leek and potato soup. Leftovers can be used too. Adding extra taste without much effort which always gets the attention of Step Up Nutrition.
A soup classic that is seasonal. Combine with perhaps poaching 4-6 chicken thighs in vegetable stock using the liquid to make the soup is a really healthy addition. Take the cooked chicken off the bone (no need for boneless thighs just remove the skin) and add it at the end. Leftover chicken also works a treat of course.
A fantastic winter warmer. Recipe serves 6 and will take about 50 minutes to make.
List of Ingredients
1 tablespoon of rapeseed or olive oil
1 onion diced
75g of smoked back bacon, chopped
1 tablespoon of fresh sage chopped or 1 teaspoon of dried sage
450g leeks, finely sliced
450g potatoes, peeled and sliced
1 litre of chicken stock (or vegetable stock if poaching your chicken)
200-300g shredded cooked chicken
salt and black pepper to season as you like
Step 1: Let’s Get Started
Heat the oil in a large pan and add the onion, bacon and sage. Cover and sweat for about 10 minutes.
Add the leeks and potatoes. Stir the mixture well. Season as you like. Add enough chicken stock to cover the vegetables, bring to the boil and let simmer for about 30 minutes. Using low salt stock is a healthier option, the bacon will be adding the salty element to this dish.
Step 2: Finish and Serve
Take a few ladles of the soup and pure using a food processor or hand blender. Then add it back to the rest to bring the soup together with a rustic texture.
Add the cooked chicken, check seasoning and serve.
Soup doesn't have to be boring
A basic soup recipe that we have added a couple of simple elements. Keep the basics using veggie stock and you have a vegan version to which you could add pulses for a different texture, added fibre and protein. Even tinned ones added near the end.
This recipe with the team chicken and bacon works well to deliver smokey rustic taste. The skill is cooking is to be adventurous and think about foods that work well together when making changes to classics. Even soups can be stepped up a little!
I would recommend Anita Bean's recipes in her Runners Cookbook for those who are getting fit for 2023!