- 40 g butter
- 2 leeks, chopped
- 1 onion, finely diced
- 3 tsp minced garlic
- 700 g potatoes, peeled and diced
- 800 g liquid chicken stock
- salt and pepper, to season
- 200 g cooking cream
- 4 rashers streaky bacon
In a large saucepan over medium-low heat, saute the butter, leeks, onion and garlic until translucent.
Add the potatoes, chicken stock and season with salt and pepper. Bring to a boil and then simmer for 15 minutes or until the potatoes are very soft.
Use a hand-held blender to puree the soup.
Add the cooking cream and bring to a simmer for a further 2-3 minutes.
Meanwhile cook the streaky bacon until crispy and set aside.
Serve the soup with the crispy bacon and hot buttered bread.
Calories: 368kcal | Carbohydrates: 27g | Protein: 9g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 73mg | Sodium: 366mg | Potassium: 766mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1150IU | Vitamin C: 19.5mg | Calcium: 87mg | Iron: 4.8mg