Leek and potato soup

Serves 4

Preparation time 5 min

Cooking time 30 min

For a vegetarian version, remove bacon and use vegetable stock instead of chicken stock.

Ingredients:
  • 2 leeks, finely sliced
  • 5 large potatoes, peeled and cubed
  • 50g butter
  • 4 bacon rashers, finely diced
  • 750ml chicken stock
  • salt and pepper, to taste
  • cream, to serve
  • fresh chives, chopped, to serve
  • crusty bread, to serve
Method:
  1. Remove and discard the dark green tops of the leek. Finely slice the remainder of the leek and wash in a colander to remove any grit.
  2. Peel and wash potatoes then dice into 2cm cubes, and finely dice bacon
  3. Melt butter in large pot over a medium heat. Add leeks and bacon and cook for 3 minutes whilst stirring until leeks are soft
  4. Add stock and potatoes and bring to the boil, then cover pot. reduct heat to low and simmer ingredients for 30 minutes
  5. Once
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