This past Saturday at Brickworks was the busiest of the season at the Vickis Veggies table, and rightfully so as the fall harvest is upon us. The farm has been working in overdrive to fill peoples bellies for Thanksgiving dinner, and beyond. This is truly my favourite time of the season. I LOVE summer, don’t get me wrong, but there is just something so special about fall, and the bounty that is placed before us by our loyal and hardworking farmers.
Thanks to Rossy for the photo!
I hope you preserved a little bit of summer, because it is time for the heartiness of fall, including slow cooked foods, stews, soups, and heavier foods. Bring it on! I have been in total nesting mode for winter, and my freezer is overflowing with meals to be consumer in the coming months. Pulled pork, frozen veggies and fruits, a ton of chicken stock, and more.
On todays cooking schedule was soup. At the market we had the most gorgeous leeks, and I just couldn’t resist in making this great soup. Thankfully Conrad from This Little Pig brought me some of his recent batch of bacon, which is an awesome product to cook with. Strong smoky flavour, and really meaty. It should be, he uses Perth Pork bellies. So, I came up with this recipe for Potato Leep Bacon and Cheddar Soup.
6 medium potatoes
14 small leeks
2 cloves garlic
4 tsp butter
4 tsp olive oil
1 cup broth
½ cup aged cheddar
4 slices double smoked bacon
- Cook bacon until crispy, rough chop, set aside
- Boil chopped and cleaned potatoes until al dente
- Sautee the finely chopped leeks (the white and light green parts only, save the dark green for stock making) and garlic, until soft
- Deglaze the pan with some stock, and add to a soup pot with the cooked potatoes
- Cook on medium high for about 20 minutes
- Add the cheese and cooked bacon and mix through until the cheese is melted
- Taste and season
- Serve with a cube of cheddar and sliver of bacon, some chives