Leek & Potato Soup topped with Bacon & Croutons
A smooth, velvety and rich vegetable soup that is full of flavour – the ultimate comforting winter soup!
Servings: 6 yield(s)
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Ingredients
  • 50 g butter
  • 3 leeks (finely sliced)
  • 1 garlic clove (peeled & finely chopped)
  • 2 shallots (peeled & finely chopped)
  • 2 potatoes (peeled & chopped)
  • 1 l chicken stock
  • 150 ml double cream
  • salt & pepper (freshly ground)
    • For the croutons
  • 2 tbsp olive oil
  • 1 rasher smoked bacon (finely chopped)
  • 110 g stale white bread (cut into cubes)
  • 2 tbsp fresh chives (chopped)
Instructions
  1. In a large saucepan, melt the butter over a medium heat. Fry the leeks, garlic and shallots until softened.
  2. Add the potatoes and cook for a further few minutes. Now add the stock and bring to the boil, reduce the heat and simmer for 20 minutes until the potatoes are tender.
  3. Meanwhile for the croutons, heat the oil in a large frying pan and fry the bacon for 5 minutes. Then turn up the heat and add the cubes of bread. Toss the bread until it has turned golden brown, crisp and very crunchy. Place them onto some kitchen paper.
  4. Transfer the soup to a food processor and blitz or use a blender to liquidise the soup.
  5. Season to taste and stir the cream through and sprinkle with chives and the bacon & croutons. Serve with crusty bread, enjoy!