Potato Leek Stew
I wish I had a photo for this one.
We bought a bunch of leeks to make the typical potato leek soup. The name of the recipe conjures up a tasty creamy white soup with little specks of green. Well, erase that completely from your mind because last night we made potato leek stew that will blow your previous idea out of the water. Put away your blender, you won’t need it for this one!
- 3 Tbsp olive oil
- 1 tsp sea salt
- 3 Leeks, sliced thinly (white and light green parts only)
- 1 celery stalk, diced
- 1 carrot, diced
- 4 cups cubed potatoes with skins on
- 1 tetra pak beef broth (900ml)
- 2 cups water
- 6 strips bacon
- 2 chicken breasts (bbq grilled is best)
Heat the olive oil in a dutch oven. Add the sea salt, leeks, celery, and carrot, and heat until vegetables are tender, about 8 minutes. Add the potatoes, beef broth and water, and bring to a boil. Turn heat down and simmer covered for 20 minutes, or until the vegetables are tender. Fry the bacon and bbq the chicken. Crumble the bacon, and chop chicken into bite sized pieces. Add to the soup immediately before serving.
The bbq flavor adds an incredible smokey-ness to the soup, and the hearty flavor of the beef broth with bacon really rounds out this stew. Let me know if you try it – this one is definitely going in the family favorites section of my recipe collection. Next time I’m going to try it in the slow cooker.