Potato, Carrot And Leek Soup

1. 1

   Heat the oil in a saucepan, add the potato, carrot and leek and saute for 3-4 mins. Add the stock, bring to a boil and simmer for 12-15 min.

2. 2

   Remove 1/3 of the vegetables from the soup and set aside. Puree the soup using an immersion blender then mix in the cream and season. Keep warm.

3. 3

   Heat a non-stick frying pan, add the bacon and cook for 5-6 mins until crisp. Remove the bacon from the pan and chop. Divide the soup between 4 bowls and add the reserved vegetables. Garnish with bacon and serve.

* Per serving · 4 servings · Values may vary.

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