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Before you jump to Bacon, Leek and Potato Soup recipe, you may want to read this short interesting healthy tips about Nutritious Energy Goodies.
We are all aware that having healthy foods can help us feel better in our bodies. We have a tendency to feel way less gross whenever we increase our consumption of wholesome foods and lower our consumption of unhealthy foods. A piece of pizza doesn’t cause you to feel as healthy as eating a fresh green salad. Choosing healthier food choices can be difficult if it is snack time. Shopping for snack foods can be a difficult task because you have countless options. There’s nothing like one of these healthy foods when you really need an energy-boosting treat.
Yogurt is often a snack a lot of people ignore. Often people elect to eat yogurt over a healthy lunch which is not the greatest idea. As a food, however, yogurt is one of the best things you’ll be able to reach for. It is a protein-rich resource of healthy nutritional vitamins. Easily digestible, yogurt can even help your digestive tract work properly depending upon the culture used to create it. Yogurt mixes beautifully with nuts as well as seeds. It’s an uncomplicated way to lessen sugar while still enjoying a yummy snack.
A large selection of quick health snacks is easily accessible. When you make the decision to be healthy, it’s simple to find what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to bacon, leek and potato soup recipe. To cook bacon, leek and potato soup you only need 11 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make Bacon, Leek and Potato Soup:
- Provide bacon
- Get olive oil
- Get onion, peeled and chopped
- Get carrots, peeled and sliced
- Take celery, sliced
- Take leeks, sliced
- Get garlic, peeled and sliced
- You need potatoes, peeled and diced
- Take stock, vegetable or chicken or beef
- Use fresh cream
- Use salt and ground black pepper
Instructions to make Bacon, Leek and Potato Soup:
- Preheat a large pan on high heat. Fry bacon until crispy, remove from pan, dice and set aside.
- In a large pot, add 2 tablespoons of olive oil. Followed by the onion, carrots, celery, leeks, garlic and mix together with a spoon. Cook for around 10 minutes with the lid on, stirring every 2-3 minutes. Until the carrots have softened, but are still holding their shape.
- Now add, the bacon, (keep a few pieces for garnish) potatoes and the stock into the pot. Stir the soup and bring to the boil. Reduce the heat and simmer for 15 minutes.
- Add the cream, bring it to the boil and simmer for a further 5 minutes.
- Remove the pot from the heat. Season with salt and pepper. Pulse until smooth using a hand blender or liquidizer. Divide between your serving bowls and sprinkle the rest of the bacon on top.
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