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Leek, Potato and Bacon Soup

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Leek, Potato and Bacon Soup

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Ingredients

Adjust Servings:
25g Butter with sea salt
140g Pancetta diced
2 tsp Garlic freshly chopped
1 Shallot finely diced
4 Leek washed and finely diced
4 medium Potatoes chopped
900ml Vegetable Stock
4 rashers Bacon for serving
1 tsp Dijon Mustard
150ml Single Cream
for seasoning Salt
for seasoning Pepper

Classic winter warming soup

Ingredients

Directions

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I found this winter warmer soup in National Trust magazine and we just had to make it. The kids loved the smell of it, but the thought of eating leeks was too much 🙁 Nevermind, I was happy not to share. Warning: If you are not a mustard fan, I would put halve the amount in.

Steps

1
Done

Melt the butter in a frying pan, then add the pancetta, garlic and shallot and cook until they start to turn golden. Add the leeks and potatoes, stir well, cover and cook on low for 5 minutes. Stir after 2 minutes to avoid any of the mix sticking to the pan.

2
Done

Pour in the vegetable stock, add some seasoning, then cover and simmer for 20 minutes until the vegetables are soft.

3
Done

Allow the mixture to cool for 5 minutes. While cooling, grill the streaky bacon until crisp. Place to one side until later.

4
Done

Blend the slightly cooled mixture in a food processor for a couple of minutes until smooth. Half way through, add the Dijon mustard and single cream and blend a little more. Add the seasoning to taste if needed.

5
Done

Serve straight away with the crispy bacon scattered on top, and some warm crusty bread to mop up.

Zoe Negus

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