Potato, leek and bacon soup

1. 1

   In a large pot, add half of the olive oil and fry the bacon rashers.

2. 2

   Remove once cooked and set aside

3. 3

   Add the rest of the oil to the pot, add leek, place lid on pot.

4. 4

   Cook gently for 10 minutes stirring occasionally

5. 5

   Add stock and potatoes to pot and cook gently until potatoes are cooked.

6. 6

   Allow to cool and blend

7. 7

   Season to taste , add finely chopped bacon and a little milk can be added if desired.

8. 8

   Top with dried parsley for colour and extra nutrients if desired

* Per serving · 4 servings · Values may vary.

No additional tips available.