Potato and leek soup with crispy bacon
4
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
An old simple classic that warms you up on a cold winter’s night. The crispy bacon and toasted bread adds a great crunch.
Ingredients
Shortcut bacon
2 slice(s), (2x30g slices) thinly sliced
Olive oil
1 tbs
Leek
2 whole, thinly sliced
Garlic
2 clove(s), crushed
Fresh thyme
1 tbs, chopped
Potato(es)
500 g, chopped
Vegetable stock
3 cup(s), (750ml)
Skim milk
1 cup(s), (250ml)
Fresh chives
1 tbs, chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a small non-stick frying pan with oil and heat over high heat. Cook bacon, stirring, for 3–4 minutes or until crisp. Transfer to a plate.
2
Heat oil in a large saucepan over medium heat. Add leek and cook, stirring, for 5 minutes or until softened. Add garlic and thyme and cook, stirring, for 1 minute. Add potato and stock and bring to the boil. Reduce heat and simmer, covered, for 20–25 minutes or until vegetables are tender.
3
Using a stick blender or food processor, process soup until smooth. Return soup to low heat and add milk. Stir until heated through. Season with salt and freshly ground black pepper. Serve topped with bacon and chives.
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