Leek, bacon & potato soup
Meals
This soup keeps well in the cooler and is not difficult to freeze
Cooking Ingredients
25g spread
3 rashers smudgy bacon, hacked
1 onion, hacked
400g pack managed leek, cut and all around washed
3 medium potatoes, stripped and diced
1.4l hot vegetable stock,(we utilized low-sodium)
142ml pot single cream
4 rashers smudgy bacon, to serve
Cooking Direction
Stage 1
Soften the spread in a huge skillet, then fry the bacon and onion, mixing until they begin to become brilliant. Tip in the leeks and potatoes, mix well, then cover and turn down the intensity. Cook delicately for 5 mins, shaking the dish sometimes to ensure that the combination doesn't get.
Stage 2
Pour in the stock, season well and bring to the bubble. Cover and stew for 20 mins until the vegetables are delicate. Pass on to cool for a couple of mins, then mix in a food processor in groups until smooth. Get back to the skillet, pour in the cream and mix well. Taste and season if important. Serve dissipated with delectable fresh bacon and eat with toasted or warm hard bread as an afterthought.