Potato and Leek Soup
Recipe supplied by: Karen Myors
Ingredients
- 6 Bacon Rashers, chopped - no fat
- 1 Leek, white only, chopped
- 6 Medium-Large Potatoes, peeled and chopped into small pieces
- 3 cups Chicken Stock
- 1 Litre Milk
- Seasonings of choice after cooked
Method
- Cook bacon until crisp, and drain
- Put rest of the ingredients in saucepan
- Cook until potato is tender
- Puree and return to saucepan
- Add bacon and simmer slowly for 5 minutes
- Season if needed, and serve
Cooking Tips & Tricks
To serve
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- Nutrition Facts:
- Recipe Uploaded: 21.07.2015
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