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Ingredients

  • 1 tbsp olive oil, plus extra for drizzling
  • 1 large onion, peeled and roughly chopped
  • 3 leeks, washed, trimmed and roughly chopped
  • 900g potatoes, peeled and chopped
  • 30g unsalted butter
  • 1 litre vegetable stock, made with 2 stock cubes
  • 8 unsmoked streaky bacon rashers
  • 2 tbsp fresh flat-leaf parsley, washed and chopped

Method

  1. 1

    Heat the oil in a large saucepan and add the onion, leeks, potatoes and butter. Cook for 5-10 minutes.

  2. 2

    Add the stock and bring to the boil. Cover and simmer for 20 minutes until the potato is soft. Meanwhile, grill the bacon until crispy, then chop into strips.

  3. 3

    Once the soup is ready, remove some of the potato chunks, cool slightly and chop into small cubes. Set aside.

  4. 4

    Blend the soup in a food processor until almost smooth, then divide between bowls. Top with the potato chunks, bacon strips and parsley. Season and serve drizzled with the olive oil.

Nutritional Details

Each serving provides
  • Energy 1235kj 295kcal 15%
  • Fat 14.7g 21%
  • Saturates 5.6g 28%
  • Sugars 5.2g 6%
  • Salt 2.2g 37%

% of the Reference Intakes

Typical values per 100g: Energy 335kj/80kcal

Each serving provides

7.7g carbohydrate 0.9g fibre 2.9g protein

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