Leek, potato & bacon soup
Calorie controlled cooking spray
Bacon medallions, raw
8 rasher(s), thinly sliced
Chicken stock cube(s)
1 cube(s), made up to 1 litre with hot water
Reduced Fat Soured Cream
- 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.
- 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.
- 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.