Rich, sweet and tasty warming soup. This stores well and is great with a crusty bread.
Make a double batch in a large pot and share with extended family!
Cooking time 30-45 minutes. Needs to be reheated before serving.
3 medium leeks, washed and chopped
6 bacon rashers, chopped
1 medium sweet potato, finely diced
1 potato, finely diced
2 carrots, finely diced
2 cups water or stock
1 chicken stock cube or equivalent
440g corn kernels, or 1:1 kernels and creamed corn
¼ cup plain flour
1 cup milk
1 – Combine vegetables, bacon, water and stock cube in a saucepan. Cover, bring to the boil and simmer for 25 minutes.
2 – Stir in the corn.
3 – Melt butter in a small saucepan. Add flour and cook for 1 minute.
4 – Gradually stir in milk to flour/butter mixture over heat until the mixture boils and thickens.
5 – Stir the milk/flour/butter mixture into the soup.
6 – Reheat before serving.