Ingredients
- 20 grams butter
- 1 leek (pale section only, halved and coarsely chopped)
- 1 brown onion, coarsely chopped
- 2 celery sticks, coarsely chopped
- 200 grams potatoes (2 large potatoes, peeled and coarsely chopped)
- 5 cups chicken stock (1.25L)
- 125 ml thickened cream (light, 1/2 cup)
- 200 grams bacon, diced
- Sour cream, to serve
- Chopped fresh chives, to serve
- Toasted Turkish bread to serve
How to Make
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Step 1: Heat the butter in a large saucepan over medium heat and add the leek, onion, celery and potato and cook, stirring for 5 minutes or until the vegetables begin to soften.
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Step 2: Add the stock and cream and bring to the boil and then reduce heat to low and simmer, uncovered, stirring occasionally, for 25 minutes or until soft and then set aside for 10 minutes to cool.
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Step 3: Use a stick blender to carefully blend soup until smooth.
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Step 4: Meanwhile, cook the diced bacon in a medium frying pan over medium heat for 5 minutes or until crisp and browned.
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Step 5: Stir one-third of the bacon into the blended soup.
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Step 6: Ladle into bowls and top with sour cream, chives and remaining bacon and serve with toast.
We hope you enjoy this recipe!
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