Leek and potato soup (1)

Gavin Victor

Preparation time: 15

Cooking time: 20

30 ml butter
250 g leeks, chopped
1 g clove garlic, crushed
350 g potatoes, peeled and chopped
1 litre litre vegetable stock
2 bay leaves
125 g rindless streaky bacon, chopped and fried until crisp

Heat the butter in a large frying pan and sauté the leeks for three minutes, until soft. Add the garlic and potatoes and stir well. Cover and cook until tender. Pour in the stock and add the bay leaves. Bring to the boil, cover and allow to simmer gently for about 15 minutes, until the vegetables are tender. Remove the bay leaves and blend the soup in a food processor until smooth. Season with salt and freshly fround black pepper to taste. Sprinkle with crisp bacon just before serving.

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