Leek & Potato Soup

Monday, February 15, 2010

This soup is wonderful on a cold day and will heat you up in no time. Bacon, leek, onion and potato combined gently with stock and milk, then blended to a creamy consistency.

The soup is great served with a slice or two of Weight Watchers whole meal bread and a little low fat butter, or 2 slices of wheaten bread such as McCambridges. A couple of Ryvita crisp bread also go very well as an alternative.
The following recipe makes two portions.

• 2 x bacon rashers. Trimmed of all visible fat and chopped into slices 
• 150g leeks. Washed topped, tailed and sliced
• 150g potatoes. Peeled and sliced
• 1 x medium onion, peeled and sliced
• 1 pint of chicken stock
•  ½ pint low fat milk
• A good twist of black pepper and a little salt if needed.
• 1 teaspoon of dried or fresh parsley

  1. Heat a pot over a medium to hot heat and add the bacon and fry gently for 2-3 minutes.
  2. Next add the leek and potatoes and continue to fry for 5-10 minutes until softened, but not coloured. 
  3. Then, add the chicken stock and stir to combine. Bring the mixture to the boil, then reduce the heat to medium/low, partially cover with a lid and let it simmer for 25-30 minutes. 
  4. Remove from the heat and blitz the mixture with a hand blender.
  5. Add the milk and stir to combine. Add the black pepper and taste to check the seasoning and add salt if needed.
  6. Transfer the soup to bowls and serve with the sprinkled parsley.

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