3 Leeks, cut off the top green portion, finely chopped
6 Medium size potatoes, sliced thin
3 Onions, finely chopped
3 Green onions, finely chopped
1 tsp Garlic, minced
2 c. Pork roast, finely chopped
3 tbsp Chicken stock
6 c. Water
3 c. Skim milk
1 c. Grated cheese
Salt and pepper
Combine the potatoes leeks, both types of onions, pork, chicken stock and water in a large pot and simmer for 1 hour. The potatoes should start falling after 1 hour.
Add the milk and simmer for another 20 minutes.
Add salt and pepper to taste.
Sprinkle a bit of grated cheese on top before serving.
We do not own a food processor which was why we did not puree the soup. At first glance, this does not look very much like a potato and leek soup because it was kind of chunky. However, the flavour was absolutely awesome and we deemed this a successful experiment. Furthermore, this is somewhat low fat since we used skim milk instead of cream. Also, the pork we used was from the leftover pork roast we cooked over the weekend. It was quite tasty in the soup and it was healthier than using bacon.