Leek and potato soup

Name: Leek and potato soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 30.00 ml butter; 250.00 g leeks chopped; 1.00 g garlic cloves, crushed; 350.00 g potatoes peeled and chopped; 1.00 Litres stock vegetable or chicken; 2.00 bay leaves; 125.00 g bacon rindless streaky, chopped, fried

4 servings Prep: 15 mins, Cooking: 20 mins

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Vegetables

By Food24 November 03 2009

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Ingredients (7)

30.00 ml	butter
250.00 g	leeks — chopped
1.00 g	garlic — cloves, crushed
350.00 g	potatoes — peeled and chopped
1.00 Litres	stock — vegetable or chicken
2.00	bay leaves
125.00 g	bacon — rindless streaky, chopped, fried

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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.