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Leek and potato soup

Recipe from: 21 july 2010

Ingredients 10
Servings 4
Time 10 mins


  • A little olive oil for frying
  • 3-4
    leeks, sliced
  • 2
    slices rindless bacon, thinly sliced
  • 6
    medium potatoes, peeled and diced
  • 2
    chicken stock
  • Freshly ground pepper
  • A squeeze of fresh lemon juice
  • A splash of brandy
  • Salt to taste
  • A little parsley, finely chopped, to garnish


20 mins
Heat the oil, add the leaks and fry very gently until softened.

Add the bacon and cook for a few more minutes.

Add the chicken stock and potatoes, and leave to simmer until the potatoes are very soft.

Puree the soup in a blender,it should be smooth and creamy.

Return to the pot,add the pepper,salt if needed, a small squeeze of lemon juice and a splash of brandy.

Check the flavorings,and serve immediately, garnished with chopped parsley.

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