Steve’s Leek and Potato Soup
Delicious hot soup, simple ingredients, easy to cook. Try with Crusty French Bread or Steve’s Bánh Mì Rolls
“Restaurant quality!” – Dr Leona
Cook bacon on baking paper in oven at 170C for 15 mins (until desired crispyness)
Soften leeks in oil and butter in large saucepan, season, add potatoes and stock.
Bring to boil and simmer until potatoes are soft.
Remove from heat and blitz soup with hand mixer until smooth.
Serve soup with a dollop of crème fraiche and chopped bacon on top.
1 large leek, chopped
3 large Potatoes peeled and chopped
1L Chicken stock
4 strips Streaky Bacon
2 TBS Olive Oil
Salt and Pepper