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Photo of Potato soup with chives and bacon by WW

Potato soup with chives and bacon

8
Points®
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Moderate
Think French cooking is too difficult? Think again! These simple ingredients combine and when left to simmer develop complex flavours of sweet vegetables, bacon and herbs.

Ingredients

Extra light sour cream

¼ cup(s), (60g)

Olive oil

1 tbs

Shortcut bacon

125 g, fat trimmed, thinly sliced

Leek

1 whole, coarsley chopped

Celery

2 stick(s), coarsley chopped

Garlic

2 clove(s), crushed

Fresh thyme

1 tsp, (4 sprigs)

Red skin potato

700 g, chopped

Chicken stock

4 cup(s), (1L), salt-reduced

Fresh chives

2 tbs, finely chopped

Instructions

  1. Heat oil in a large saucepan over medium-high heat. Cook bacon, stirring, for 5 minutes or until golden. Transfer to a plate. Add leek, celery, garlic and thyme to pan. Cook, stirring, for 5 minutes or until leek and celery have softened.
  2. Add potato and stock and season with freshly ground black pepper. Bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly. Using a food processor or stick blender, process soup until smooth.
  3. Place sour cream in a small bowl. Stir in 2–3 teaspoons water to create a drizzling consistency. Top soup with sour cream, bacon and chives.

Notes

TIP: Suitable to freeze (without toppings) for up to 3 months. Thaw in a saucepan over medium heat, adding extra stock if necessary.

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