Potato, Leek & Bacon Soup
Ingredients
- 1 tbsp oil
- 2 cloves garlic finely diced
- 2 rashers shortcut bacon diced
- 2 large leeks chopped
- 2 large potatoes chopped
- 1L chicken stock
- 2 sprigs of fresh thyme
- 500ml milk
- salt & pepper to taste
To Serve
- extra thyme to garnish (optional)
- cream (optional)
- 1 extra rasher of bacon fried crispy
Instructions
- Add oil to a large saucepan on medium heat. Add in the garlic, bacon, and leeks and saute until leeks are soft and tender.
- Add potatoes, stock, and thyme and bring to a gentle simmer and leave covered to cook, stirring occasionally, for 15-20 minutes or until potatoes are fully cooked.
- Remove thyme sprigs and remove from heat. Blitz until smooth using a stick blender. Return to heat and gently stir in milk. Season to taste with salt and pepper. Divide into bowls and top with fresh thyme, crispy bacon bits, and cream.