Potato and Leek Soup

Potato and Leek Soup

Serves 4

20 min

A lovely light soup that is perfect for a warming lunch or a light supper.

Method

Melt the butter in a saucepan over a medium heat. Add the onion, potato and leeks and cover with a lid. Cook for 5 minutes, being sure to stir from time to time so the vegetables don't stick to the bottom of the pan.

Now pour in the vegetable stock and simmer for 12 to 15 minutes, until the vegetables are soft. Taking off the heat and using a hand-held blender or food processor, blend the soup until smooth.

Now you can add the cream to the soup. Stir well and serve with the cooked bacon scattered on top and some crusty bread on the side.

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Ingredients

Bread
1 piece crusty bread of your choice
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Butter
25 g
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Centra Bacon
4 rasher cooked
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Leeks
400 g sliced and well washed
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Onion
1 piece chopped
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Potatoes
3 piece medium, peeled and chopped
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Single Cream
140 millilitre
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Vegetable Stock
1.4 litre hot
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