New Zealand Gold Kumara & Bacon Soup
Kumara are a native sweet potato to New Zealand – if you’re unable to find that any other sweet potato can be substituted.
2 /12 lbs gold kumara (Sweet potato, yam or pumpkin)
1 large leek
2 Cups of crumbled (cooked) bacon
1 finely chopped carrot
4 Cups chicken stock
1 teaspoon yellow curry powder (the mildest one)
2 Tablespoons butter salt to taste
Peel, cut in chunks kumara/ potato add carrot and boil in the stock, until soft. Save the cooking liquid.
Cook leek in the butter. Do not brown, just cook until soft or it will lose its sweetness. Put to one side, then cook bacon until crispy. Once bacon is cooled chop or crumble into small pieces.
After the kumara/potato is cooled, mash in the liquid, or use a food processor to puree.
Add bacon and leek to the potato mash and cook gently for 15 minutes for flavors to blend.