Potato And Leek Soup With Crispy Bacon

1. 1

   Chop potatoes into 1 cm cubes.

2. 2

   Cut bacon into thin strips. Heat half the oil in pan; add bacon and cook, stirring, until bacon is crisp.

3. 3

   Drain on absorbent paper.

4. 4

   Heat remaining oil in pan; add leek and garlic and cook, stirring, until leek is soft. Stir in stock and half the potatoes; simmer, covered, until potatoes are tender.

5. 5

   Blend or process potato mixture until smooth; return to pan with remaining potato and half the bacon. Simmer, uncovered, until potato is tender.

6. 6

   Stir in cream, milk, chives and mustard; stir until heated through.

7. 7

   Serve soup sprinkled with remaining bacon.

8. 8

   Soup can be made a day ahead.

9. 9

   Storage:

10. 10

    Covered, in refrigerator.

11. 11

    Freeze:

12. 12

    Not suitable.

13. 13

    Microwave:

14. 14

    Suitable.

* Per serving · 4 servings · Values may vary.

No additional tips available.