Potato Leek and Bacon Soup

Posted 2017-05-07 by Quaddieprincess ⇒ follow

Parmesan and bacon make this family favourite a little more special. Serve with some crusty bread to soak up all that goodness.

Preparation Time: 20 minutes
Cooking Time: 60 minutes
Serves: 4

Ingredients
2 large potatoes peeled
1 leek (white part only) washed well
1 medium carrot
1 stalk celery
1 brown onion
4 bacon shortcuts
2 cloves garlic crushed
1 litre vegetable stock
cream to taste
2 tablespoons olive oil, and a knob of butter
Parmesan cheese, salt and pepper

Method

Slice the celery, carrot, leek and onion then cut the potato into large chunks.

In a large pot heat half the oil and the butter to medium heat. Add all the vegetables except for the potato and gently cook for 5 minutes or until the onion and leek have softened. Add the potato and garlic and saute until the garlic is cooked.

Add the stock, cover and simmer for 40 minutes until potatoes and carrots are tender.

Remove pot from the heat so the soup can cool.

In a frying pan add the remaining oil and bring to a medium-high heat. Put in the bacon and cook until browned. Remove pan from the heat and set aside.