Potato and leek soup Recipe

Name: Potato and leek soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil, plus extra for drizzling; 1 large onion, peeled and roughly chopped; 3 leeks, trimmed and roughly chopped; 900g potatoes, peeled and chopped; 1 litre vegetable stock; 8 unsmoked streaky bacon rashers; 2 tbsp chopped fresh flat-leaf parsley

Ingredients

1 tbsp olive oil, plus extra for drizzling
1 large onion, peeled and roughly chopped
3 leeks, trimmed and roughly chopped
900g potatoes, peeled and chopped
1 litre vegetable stock
8 unsmoked streaky bacon rashers
2 tbsp chopped fresh flat-leaf parsley

	PREP TIME 15m	COOK TIME 35m	TOTAL TIME 50m
YIELD 6 servings

Instructions

Heat the oil in a large saucepan and add the onion, leeks and potatoes.
Cook for 5-10 minutes.
Add the stock and bring to the boil.
Cover and simmer for 20 minutes, until the potato is soft.
Meanwhile, grill the bacon until crispy, then chop into strips.
Once the soup is ready, remove some of the potato chunks, cool slightly and chop into small cubes.
Set aside.
Blend the soup in a food processor until almost smooth, then divide between bowls.
Top with the potato chunks, bacon strips and parsley.
Season with freshly ground black pepper and serve drizzled with the olive oil.