Leek & Potato Soup

1. 1

   Cut up the bacon and fry in butter.

2. 2

   Peel and cut potatoes, and clean and cut up leeks.

3. 3

   Add to the saucepan and fry for 5 minutes.

4. 4

   Stir in stock, add salt and pepper to taste.

5. 5

   Cover and simmer for 30 minutes until the vegetables are tender.

6. 6

   Add milk and reheat but do not boil.

7. 7

   If desired, blend for a few seconds.

8. 8

   Serve with grated cheese and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.