Winter warming leek, bacon & potato soup recipe

Chosen by Andrew Scott, our Restaurant Manager

IngredientsAndrew Scott

  • 25g butter
  • 3 rashers streaky bacon, chopped
  • 1 onion, chopped
  • 400g leeks, sliced & well washed
  • 3 medium potatoes, peeled & diced
  • 1.4litres veg stock
  • 140ml single cream
  • 4 rashers streaky bacon to serve

Serves 4

Method

Melt the butter in a large pan, fry the bacon & onion turn until they start to brown, add the leeks & potatoes, stir till all well mixed, cover the pan and simmer for 5 mins, shake the pan every couple of mins to stop things burning.

Add the stock to the pan and bring to the boil, cover again and simmer for 20 mins until all the veg are soft.

Leave to cool for a few minutes, then blend in a food processor till smooth, return to the pan add the cream, stir well, adjust the seasoning to your taste,

Serve with the remainder of the bacon scattered on the top with warm crusty bread.

Only 175 calories per serving