Leek, bacon & potato soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 25g butter
- 3 rashers streaky baconchopped
- 1 onionchopped
- 400g pack trimmed leeksliced and well washed
- 3 medium potatoespeeled and diced
- 1.4l hot vegetable stock(we used low-sodium)
- 142ml pot single cream
- 4 rashers streaky baconto serve
Nutrition: per serving (for 6)
- kcal208
- fat11g
- saturates6g
- carbs19g
- sugars4glow
- fibre4g
- protein6g
- salt0.67glow
Method
step 1
Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn’t catch.
step 2
Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.
