Creamy Bacon, Potato & Leek Soup

Serves: 6 | Cooking Time:

OrganicBox ingredients

  • 150g nitrate free bacon, diced
  • Remaining 700g potatoes, diced
  • Remaining leek, sliced
  • Small handful Tuscan kale (optional)

Pantry

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1L vegetable or chicken stock
  • 200ml cream
  • Salt & pepper

  1. Heat butter and olive oil in a large saucepan.
  2. Cook bacon until lightly crisp.
  3. Add sliced leek and cook for 5 minutes.
  4. Add diced potatoes.
  5. Pour over stock.
  6. Bring to the boil.
  7. Reduce heat and simmer for 20 minutes until potatoes are soft.
  8. Blend until smooth (or leave partly chunky if preferred).
  9. Stir through cream.
  10. Add finely shredded kale for the final 2–3 minutes if using.
  11. Taste and season before serving.

Serve with crusty bread.

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