This is a favourite of our family, and normally my husband makes it. I have prised the recipe out of him however, and here it is below!
- 1 bacon hock
- 1 onion
- 6 peppercorns
- 3 tsp crushed garlic
- 1 bay leaf
- A handful of herbs
- 6 large potatoes, peeled
- 6 leeks, washed and with the outer leaves removed, sliced in rounds
- Salt and pepper to taste
- 2 rashers of additional bacon
Combine bacon hock, onion, peppercorns, garlic and herbs into a stock pan. Cover with water and simmer for 2-3 hours. Strain to remove all the bits and allow the bacon hock to cool enough to remove the meat from the bone.
Simmer the leeks and some additional garlic in some butter until tender. Pour stock back into pan and add potatoes. Cook until potatoes are soft.
Blend, mash or process the potato and leek broth until smooth and return to the heat. Add in the bacon hock meat. Season to taste (I find it often needs a little pepper, but the bacon is normally salty enough).
Cook the extra rashers of bacon, chop into small bits and garnish the soup with these and a bit of parsley if you have it to hand.