Leek and potato soup with bacon and cheddar
Prep:
15 mins
Cook:
45 mins
25g butter
4 medium leeks (trimmed, thoroughly washed and chopped coarsely)
1 small sweet onion, chopped
4 medium waxy potatoes, peeled and cut into 1cm cubes
1250ml of chicken stock
125g chopped cooked bacon
225g shredded sharp cheddar
Salt and fresh cracked pepper to taste
Heat a large pot over medium heat and melt butter taking care not to brown it.
Add chopped leeks and onions to the pot.
Sauté vegetables until they are soft and translucent, about ten minutes.
Add cubed potatoes and chicken stock to the pot.
Bring soup to a boil then reduce heat to low, cover and simmer gently.
Cook soup until potatoes are tender, approximately 20 minutes.
Remove soup from the heat and let it cool about 10 minutes.
Puree the soup in batches in a food processor or use a hand blender to make it smooth,
For a lovely velvety soup strain the pureed soup through a fine sieve.
Season with salt and pepper to taste,
Top with cheddar and bacon to serve.
Serves
6
Preparation Time
15 minutes
Cooking Time
45 minutes
Main ingredients
Vegetables
Recipe Type
Soups, Easy, Entertaining, Family Dinners
Special Info
Nut free
Level of Difficulty
Easy
