Leek, Bacon & Potato Soup
Ingredients:
25g butter
3 rashers
streaky bacon , chopped
1 onion , chopped
400g pack
trimmed leeks , sliced and well washed
3 medium potatoes , peeled and diced
1.4l hot
vegetable stock
142ml pot single
cream
4 rashers streaky
bacon , to serve
Method:
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.
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.
3. Serve scattered with tasty crisp bacon and
eat with toasted or warm crusty bread on the side.
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