Creamy Potato and Leek Soup – with Crispy Bacon
Butter Cream
Recipe Information
6
serves:
30 min
prep time:
30 min
cook time:
easy
difficulty:
Ingredients:
- 50g First Choice butter
- 250ml leeks, chopped
- 2 cloves garlic, crushed
- fresh thyme
- 800g peeled and cubed potatoes
- 1,25L chicken stock
- 200ml First Choice pouring cream
- salt, freshly ground black pepper and grated nutmeg to taste
- 200g smoky bacon, oven baked till crispy
Preparation method:
- Sauté the leeks in the butter. Add the garlic and fresh thyme.
- Add the potatoes and chicken stock and simmer until the vegetables are tender.
- Add the cream and liquidise the soup.
- Add salt, black pepper and grated nutmeg to taste.
- Serve topped with crispy bacon and sprigs of fresh thyme.