Tonight I made a huge pot of Potato Ham and Leek soup and it was so yummy I thought I would share my recipe with you. ‘What’s soup got to do with camping?’ I hear you ask. Lots – it would have to be one of the easiest and quickest meals to prepare before you go away somewhere. This one takes about 2 hours all up to cook but that includes preparing the vegies and letting it simmer for about an hour and a half.
If you can resist not eating it straight away, it can be frozen in Tupperware containers ready for an easy evening meal when you are on the road or if you leave some in the fridge overnight it can easily be heated up the next morning and put in a Thermos for a nice warm lunchtime treat.
This batch didn’t cost me a lot to make money-wise as I had the ham bone in the freezer from Christmas and the potatoes were from a roadside stall that Brenden stopped at during the week.
You could also quite easily make this in a camp oven. Then you would have to make Damper to go with it!
INGREDIENTS
- 1 tbsp oil (I like Rice Bran Oil)
- 1 tbsp butter
- 2 medium leeks, trimmed of the green section, finely sliced
- 2-3 cloves garlic, crushed
- 1kg potatoes – peeled, well washed and roughly chopped (I used Golden Delights)
- 1 ham hock or bacon bone
- 1-litre chicken stock
- Extra water if needed
- Cream and chopped chives for serving
METHOD
In a large heavy-based saucepan, melt butter and oil together over medium heat. Toss in leeks and garlic and stir well. Reduce the heat, cover and cook for about 15 minutes or until leeks have softened, stirring occasionally.
Then add the ham hock, potato and chicken stock. If the stock doesn’t quite cover the ham and potato add a little extra water. Remember less liquid means a thicker soup.
Return pot to heat and allow to simmer, covered for about an hour or until potato is soft.
When cooked remove ham bone from the soup. If it had lots of meat on it you can shred this off and return it to the soup later.
Allow soup to cool slightly and then process until smooth either using a stick blender or electric blender.
Reheat over low heat and serve with a dollop of thick cream and fresh chopped chives and lots of thick crusty bread or the above-mentioned damper!
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I agree Melissa – there’s nothing like taking a few pre-made meals away camping. They’re great back ups for the days when the fishing is good or there’s more fun to be had than making dinner! Thanks for linking up with I’m Pinning Around. x
This looks delicious, especially with a big chunk of fresh bread to scrap the bottom of the bowl with.