Recipe Centre

Leek and potato soup

Preparation time: 15

Cooking time: 20

Ingredients
30 ml butter
250 g leeks, chopped
1 g clove garlic, crushed
350 g potatoes, peeled and chopped
1 litre litre vegetable stock
2 bay leaves
125 g rindless streaky bacon, chopped and fried until crisp


Method:
Heat the butter in a large frying pan and sauté the leeks for three minutes, until soft.
Add the garlic and potatoes and stir well.
Cover and cook until tender.
Pour in the stock and add the bay leaves.
Bring to the boil, cover and allow to simmer gently for about 15 minutes, until the vegetables are tender.
Remove the bay leaves and blend the soup in a food processor until smooth.
Season with salt and freshly fround black pepper to taste.
Sprinkle with crisp bacon just before serving.

Recipe From : Ideas August 01, 2002

Recipe from Ideas : August 01, 2002 See what Ideas has in store this month. Subscribe now and save!