Bacon, leek and potato soup recipe
The winner of our Tuesday poll was soup over salad. So… we’ve scanned our cookbooks and dug out this Bacon, leek and potato soup recipe that is so quick and easy to make, it’ll probably take you longer to read than to make.
2 large potatoes
1 large onion
25g of unsalted butter
1.4l of vegetable stock
150ml of single cream
How to make Bacon, Leek and Potato Soup
Melt the butter in the biggest pan you have. Chop the bacon and frying it in the pan with the onion.
Make sure they are golden before chopping up the leeks and potatoes and adding them to the pan.
Cook for 5-10 minutes, stirring thoroughly, so that the ingredients don’t stick to the bottom – we’re looking at you, bacon.
Make the stock and pop that into the pan, bringing the whole soup to the boil.
Cover and simmer for 15-20 minutes, or until the vegetables have softened.
Allow your super-duper soup to cool for a little while, before moving to your food processor and blending until it is completely smooth.
Add the cream and stir well, heating it up again if you need to.
Serve and enjoy.