It was a busy day at work yesterday including a stressful presentation so when I got home I just wanted to relax and ended up rummaging in the fridge and used some left overs to make this soup for lunch today.
Leek and Potato Soup
2 leeks, thinly sliced
1 onion, diced
3 or 4 potato, halved and sliced
3 rashers of bacon, diced
½ l chicken stock
Knob of butter
- Sauté the onions in the butter until transparent.
- Add bacon and leeks.
- Add potatoes. Coat in mixture.
- Add stock.
- Bring to the boil.
- Reduce heat. Cover and simmer for 20 minutes.
- Zap with hand blender.
If I’m feeling indulgent I top soup with swirl of crème fraiche, but if I’m being good I use yoghurt and when I’m feeling virtuous then there’s no topping at all!