Potato and Leek Soup with Crispy Bacon

Leeks and potatoes are a perfect match for a delicious and hearty soup. It is a wonderful rich broth thickened with potatoes, garnished with crispy bacon and fresh parsley. Leeks add a subtle flavour. It is an excellent soup to warm you up during the winter months. 

Ingredients serve 4

1 sliced leeks (220g)

1 chopped onion (100g)

1 sliced celery stalk (50g)

500 g peeled and sliced potatoes

2 cups vegetable stock (500ml)

2 cups of milk (500ml)

2 tbls butter (40g)

1 tbls chopped fresh parsley (10g)

½ tsp salt

¼ tsp white ground pepper

100 g bacon

Method

Melt butter over medium heat in a large saucepan. Add leek, onion, celery and cook for approx 5 min while stirring. Add sliced potatoes, stock, milk, parsley, salt and pepper and bring to the boil. Reduce heat to a simmer and cover the pot with a lid. Cook for approx. 25 min. Use a stick blender and blend until soup is a nice smooth puree or let the soup cool approx. 10 min and process in a blender.
Dice the bacon and fry on a pan until crispy while moving the bacon around to fry evenly.

Reheat the soup and pour into bowls. Drizzle liquid cream on top, sprinkle crispy bacon, chopped parsley and serve with a fresh Damper or a crusty bread roll.

Note: This can also be made as a vegetarian dish by excluding the bacon.

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