Prep: 10 mins Cook: 30 mins
4-6
Spring, Winter

Mmmm soup! This Potato, Leek and Bacon soup is sure to make it onto the soup rotation list this winter.

Method

  1. Melt the butter in a large pan, then fry the garlic, bacon and onion, stirring until the onion softens and the bacon starts to turn golden. Add in the leeks and potatoes, stir and then cover and turn down the heat. Cook for 5 mins, stirring every now and then to make sure that the mixture doesn’t burn.  
  2. Add 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 minutes and then blend in a food processor until mixture is smooth. Return to the pan, add in the cream and stir. Taste and season if necessary. Serve in bowls and top with crispy bacon and chives. 

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