Potato & Leek Soup

Try this wonderful, comforting Potato & Leek Soup with crispy bacon - perfect for cold nights. It is absolutely delicious! Leave the bacon out for a vegetarian meal. It can be stored in the fridge and gently reheated the next day.

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Step 1

Heat the butter in a pot, add onion and bay leaf and stir on low heat until onion is softer but not browned (about 5-7 min). Add the leeks, garlic and potatoes and continue frying on low heat for another 5-6 min. Then add the hot stock, thyme, black pepper and simmer the soup on low heat for about 25-30 min or until the veggies are tender, stirring every 5-10 minutes.

Step 2

In a pan fry finely chopped streaky bacon until it’s very crisp, then drain on paper towel.

Step 3

When the veggies are tender, remove the bay leaf, and take the soup off the heat. Blend the soup until is creamy, using an electric hand-held stick blender.

Step 4

Place the pot back on the stove, at low heat, and add about 100-125 ml of cream. Simmer gently for another 2-3 minutes to heat it through. Adjust the seasoning and the consistency. If the soup is too thick, add a bit more hot stock or hot water. Don't let the soup boil hard as it will split (because of the cream).

Step 5

Add the fresh chopped chives, freshly ground black pepper and crispy bacon bits. Serve with croutons or toast.