Leek and Potato Soup with Bacon
Creamy Leek and Potato Soup with Bacon, a twist on the classic recipe to make it even more filling and delicious. Super quick and easy to make, this is an excellent back-to-school dish that is on the table in less than 30 minutes.
Servings: 4 people
Calories: 157kcal
Ingredients
- 4 rashes of bacon
- 4 medium potatoes
- 1 leek
- 1 medium onion
- 2 cloves of garlic
- 4 cups chicken broth/stock
- 2 tablespoon double cream
- 1 tablespoon fresh parsley
Instructions
- Cut the bacon rashes into cubes, and cook in a large cooking pan until golden brown or the desired colour.
- Remove the bacon from the pan, and in the same pan add the washed and chopped leek and peeled and chopped onion.
- Add some oil if necessary in case there is not enough fat left from the bacon, and cook for 3-4 minutes until they begin to soften.
- Add the peeled and chopped potatoes and garlic, then pour over the stock.
- Cover the pan with a lid and cook for 15 minutes until the potatoes are tender.
- Add the cream, then blend the soup to a creamy texture.
- Garnish with the cooked bacon bits and fresh parsley.
Nutrition
Calories: 157kcal | Carbohydrates: 8g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 1015mg | Potassium: 329mg | Fiber: 1g | Sugar: 2g | Vitamin A: 579IU | Vitamin C: 23mg | Calcium: 44mg | Iron: 1mg