Potato, Leek & Bacon Soup
A hearty, creamy winter favourite. Sweet leeks, smoky bacon and soft potatoes, blended smooth and finished with cream.
Ingredients
- 2 large leeks
- 100 g butter
- 2 tbsp dried thyme
- 10 rashers bacon, chopped
- 10–12 potatoes
- 3 tbsp Vegeta stock powder
- Approx. 4 litres water
- Cream, to finish
Method
- Cut the green tops off the leeks and discard. Slice the white part of the leeks and wash well.
- Sauté the leeks in butter with the thyme and chopped bacon.
- Peel and chop the potatoes and add them to the pot.
- Mix the Vegeta with approximately 4 litres of water and add to the pot.
- Boil until the potatoes are soft, then blend with a stick blender.
- Add the cream when you reheat to serve.
Chef's tip: Add the cream only when reheating. The soup keeps and freezes better without it.
Made with love from all of us at Four Leaves, 37 Greville Rd, Rosanna.