- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 rashers streaky bacon, chopped
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 400g pack trimmed leek, sliced and well washed
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 3 medium potato, peeled and diced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1.4l hot vegetable stock
- 142ml pot single cream
- 4 rashers streaky bacon, to serve
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Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn’t catch.
Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.
This soup will keep in the fridge for a couple of days, but if you want to freeze it, don’t add the cream until you reheat it.
For really crisp bacon, grill on medium-high until browned, then turn the bacon over with tongs and cook on the other side for about a minute more. Drain on kitchen paper, then crumble to serve.