Do you remember the soup I made recently? Curried butternut squash? It went down really well with my family and kids loved it too. So I am giving another soup a go today. Leek, potato and bacon – classic combination that just works.
Leek, potato and bacon soup
Make sure to prep your veg first - clean, trim and chop them all as you will need to move fast.
Ingredients
- 1 tbsp butter or olive oil
- 1 clove of garlic
- 2 shallots or 1 onion
- 2 leeks white part only
- 3 medium potatoes
- 1 medium carrot
- 1 celery stick
- 1 tbsp chopped parsley optional
- 1.2 l vegetable or chicken stock
- 125 ml greek yogurt
- salt and pepper
- chopped chive to serve
- fried bacon cubes to serve
- crusty bread to serve
Instructions
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First chop all of you veggies.
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Melt the butter and gently fry the shallots, garlic and leeks. Add the rest of the veg and mix well, ensuring the butter coats them nicely. Season with a little salt, cover and sweat for 10 min.
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Add stock, cover and simmer for 30 min or until all vegetables are soft.
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Remove from the heat and wait until the soup cools down a little before blending it. Once all nice and creamy, add yogurt and season to taste.
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Serve with fried bacon/pancetta (use smoked as it tastes far nicer), chopped chives and crusty bread.
Recipe Notes
You can substitute butter with olive oil or rapeseed oil but I think butter works particularly well here.
What soups do you like?