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Photo of Leek, potato & bacon soup by WW

Leek, potato & bacon soup

5
Points® value
Total Time
0 min
Prep
0 min
Cook
0 min
Serves
4
Difficulty
Easy
Your Week 2013 Week 8

Ingredients

Calorie controlled cooking spray

10 spray(s)

Bacon medallions, raw

8 rasher(s), thinly sliced

Onion

1 small

Potatoes, Raw

600 g

Leek

550 g

Chicken stock cube(s)

1 cube(s), made up to 1 litre with hot water

Reduced fat soured cream

60 ml

Chives, Fresh

2 tablespoon(s)

Instructions

  1. Mist a pan with cooking spray and fry the bacon, stirring for 3 mins. Transfer to a plate. Add the onion to the pan and fry, stirring, for 5 mins or until softened.
  2. Add the potatoes leeks and stock to the onion, bring to the boil. Reduce the heat and simmer for 15 mins or until the potatoes are tender. Add most of the sliced bacon, leaving some for garnish.
  3. Ladle half the soup into a blender and blitz until smooth. Return to the pan. Stir to mix and season to taste. Ladle into 4 warm bowls, top with the soured cream, remaining bacon and sprinkle with chives.

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