Potato soup with chives and bacon
6
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
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.
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