bacon leek and potato soup

Ingredients bacon leek and potato soup

500 grams bacon
2 tbsp olive oil
1 medium onion peeled and chopped
3 medium carrots peeled and sliced
2 stick celery sliced
1 bunch leeks sliced
2 clove garlic peeled and sliced
5 large potatoes peeled and diced
1 1/2 liter stock vegetable or chicken or beef
250 ml fresh cream
salt and ground black pepper

how to make bacon leek and potato soup

Preheat a large pan on high heat. Fry bacon until crispy, remove from pan, dice and set aside.

In a large pot, add 2 tablespoons of olive oil. Followed by the onion, carrots, celery, leeks, garlic and mix together with a spoon. Cook for around 10 minutes with the lid on, stirring every 2-3 minutes. Until the carrots have softened, but are still holding their shape.

Now add, the bacon, (keep a few pieces for garnish) potatoes and the stock into the pot. Stir the soup and bring to the boil. Reduce the heat and simmer for 15 minutes.

Add the cream, bring it to the boil and simmer for a further 5 minutes.

Remove the pot from the heat. Season with salt and pepper. Pulse until smooth using a hand blender or liquidizer. Divide between your serving bowls and sprinkle the rest of the bacon on top.