LEEK, BACON & POTATO SOUP
This soup keeps well in the fridge and is easy to freeze
Provided by Sara Buenfeld
Categories Lunch, Soup
Time 1h
Number Of Ingredients 8
Steps:
- Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn't catch.
- Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.
Nutrition Facts : Calories 175 calories, Fat 11 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.68 milligram of sodium
LUSCIOUS POTATO, LEEK & BACON SOUP
Chop up some potatoes and make a Luscious Potato, Leek & Bacon Soup! This Healthy Living potato, leek and potato soup is ready to eat in 30 minutes.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 6 servings, 1 cup each.
Number Of Ingredients 6
Steps:
- Cook bacon in medium skillet on medium-high heat 5 min. or until bacon is lightly browned, stirring occasionally.
- Meanwhile, bring broth to boil in medium saucepan. Add leeks, potatoes and pepper; simmer 10 min. or until potatoes are tender. Remove from heat.
- Reserve 1/4 cup bacon. Add remaining bacon and milk to soup; blend, in small batches, in blender until smooth; pour into bowl. Top with reserved bacon.
Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
LUSCIOUS POTATO SOUP
This is my favorite potato soup recipe ever. I actually prefer to skip bacon as I find the smoky flavor overwhelms the delicate flavor of the onions and creme fraiche. I don't bother using a blender for this soup as a bit of chunky texture is great.
Provided by Lynne Polischuik
Categories Potato Soup
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil and butter in a large, heavy-bottomed pot over medium-high heat. Add onion, shallots, green onions, salt, and pepper; saute until softened and beginning to brown, 4 to 6 minutes. Add garlic and herbes de Provence; saute until garlic is fragrant, about 30 seconds. Avoid burning the garlic; it will turn bitter.
- Add potatoes to onion mixture and toss well to coat. Pour in vegetable broth and milk; stir well. Cover pot and bring to a boil. Reduce heat to low and simmer, covered, until potatoes are tender and can be easily broken up with a spoon, 10 to 12 minutes.
- Use a potato masher or the back of a wooden spoon to roughly mash the potato chunks until the soup is relatively smooth and the largest chunks have been broken up.
- Whisk creme fraiche into the soup and taste for seasoning. Add additional pinches of salt or black pepper if the soup tastes flat.
Nutrition Facts : Calories 459.9 calories, Carbohydrate 57.3 g, Cholesterol 53.2 mg, Fat 22.8 g, Fiber 7.1 g, Protein 10 g, SaturatedFat 10.7 g, Sodium 826.6 mg, Sugar 10.9 g
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