Leek and potato soup tastes even better when you add easy extra step
There's nothing as comforting as a steaming bowl of soup as the rain lashes outside.
Autumn has officially arrived, bringing with it colder weather and lengthening evenings. As the chill sets in, soup season is upon us.
Few things are as comforting as a piping hot bowl of soup while the rain hammers down outside.
Leek and potato ranks amongst my favourite soups. It's straightforward to prepare, wonderfully savoury and utilises seasonal ingredients which keeps costs down.
Yet if you're looking to elevate your leek and potato soup even further, there's one extra step you can take to make it saltier and more indulgent.
Good Food features an excellent recipe for leek and potato soup with bacon that I absolutely adore. It's richly flavoured, deeply savoury and remarkably easy to prepare.
Ingredients:
- 25g butter
- Three rashers of chopped streaky bacon.
- One chopped onion
- 400g leeks, sliced and washed
- 142ml single cream
- Four rashers cooked streaky bacon, to serve.
Method
Melt the butter in a large saucepan and fry the bacon and onion, stirring until they begin to turn golden.
Tip in the leeks and potatoes, stir well then cover and turn down the heat. Cook gently for five minutes, stirring occasionally to make sure the mixture doesn't catch.
Pour in the stock, season with salt and pepper and bring to the boil.
Cover and simmer for 20 minutes then blend until smooth.
Remove from the heat, pour in the cream and stir well.
Check again for seasoning, then serve with the crispy bacon scattered over and enjoy.
