Leek, bacon & potato soup

A favourite homemade soup! As requested.

Ingredients: 

• 25g butter
• 8 rashers of streaky bacon (Some left to serve: optional)
• 1 onion, chopped
• 400g trimmed leaks sliced and well washed
•  medium potatoes, pealed and diced
• 1.4l hot vegetable stock.
• 142ml pot single cream

Method:

1) Chop leak tops and ends and slice half way down the leak from the bottom in a cross pattern.

2) Wash exceptionally carefully by splitting apart all layers and removing any soil.

3) Slice into small pieces. Peel and dice potatoes and place in separate bowl for using later. 

4) Place butter and onions in a deep saucepan and brown off.  Place bacon in and cook until crispy.

5) Pour in chopped leaks and potatoes and cook on a low heat for 5 minutes making sure not to let stick.

6) Pour in chicken stock. Cook for 20-30 minutes until all vegetables are softened and place in blender to liquify.

 

8) Once liquified place back in saucepan/crock-pot and keep warm. Taste and season as necessary and   add cream just before serving.  

Serve with scattered crispy bacon and eat with warm crusty bread!