SUCH a delicious winter warmer! This soup is great to make in bulk and freeze for those cold, wintery nights.
- 2 tsp olive oil
- 2 leeks, thinly sliced
- 500g potatoes, peeled, coarsely chopped
- 1L chicken liquid stock
- 1 spring onion stalk
- 2 garlic, crushed
- 1/4 cup heavy cream
- 2 bacon pieces, diced
- 1 tsp salt
- 1 tsp pepper
- Heat olive oil in a large pot over medium-high heat.
Add leek, spring onion and garlic into the pot. Cook, stirring, for 5 minutes or until softened. Add potatoes. Cook, stirring often, for 5 minutes
Add chicken stock, salt and pepper. Simmer, partially covered, for 15 minutes or until potatoes are soft. Use a stick blender to blend until smooth.
- Using a small pan, add diced bacon and cook for 5 minutes or until crispy. Set aside.
Add cream to the soup and simmer for 5 minutes or until heated through.
Taste and season accordingly, you may need more salt and pepper!
- Sprinkle with bacon and extra spring onion and eat!