Monday, 21 May 2007

Bacon, Leek and Potato Soup

Great for a cold winter night. Thick, tasty and quick to make.
You need 4 rashers rindless bacon, diced.
2 tbspns olive oil
1 leek, trimmed, halved & thinly sliced
4 large potatoes, peeled and chopped (adjust for serves required)
4 cups chicken stock
1/4 cup cream
1/4 cup chopped chives

Cook bacon in large saucepan until crisp. Remove to plate. Add oil and leek to pan. Cook, stirring for 3 mins until soft. Add potatoes and stock. Cover and bring to boil. Reduce heat to med-low. Simmer, partially covered for 20 mins or until potatoes are tender. Use stick blender to puree soup while still in saucepan. Add boiling water if required, to get desired consistency. Add cream, bacon and seasoning. Stir over low heat until heated through. Ladle into bowls, serve with crusty parmesan bread.Place sliced french stick on baking sheet and drizzle with olive oil. Sprinkle with parmesan and bake 5 mins in very hot oven, 220 degrees c.

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