Leek, Potato and Smoked Bacon Soup
Ingredients
- 150 g smoked bacon lardons
- 3 leeks
- 500 g potatoes
- 1000 ml chicken stock
- 100 ml double cream
- 2 garlic cloves
- 20 g butter
Nutrition (per serving)
- Calories
- 379 kcal
- Protein
- 11.5 g
- Carbohydrate
- 24.8 g
- of which sugars
- 4.8 g
- Fat
- 24.8 g
- of which saturates
- 13.1 g
- Fibre
- 5.3 g
- Salt
- 3.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large pot and fry the bacon lardons for 3 minutes until golden.
- 2
Slice the leeks and add to the pot with the crushed garlic. Cook for 5 minutes until softened.
- 3
Peel and dice the potatoes and add to the pot along with the chicken stock.
- 4
Bring to the boil, then simmer for 20 minutes until the potatoes are completely tender.
- 5
Use a potato masher to partially crush the soup for a chunky texture. Stir in the cream, season and serve.
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