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Leek and potato soup with crispy bacon


Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4


1 large onion
1 garlic clove
3 large leeks
2 potatoes
2 teaspoons of vegetable oil
1 vegetable stock cube
Ground black pepper for seasoning
1/2 cupful semi-skimmed milk
4 rashers of unsmoked back bacon

Nutritional Data
Fresh homemade soups are easy to make, cheaper than canned soup and much tastier! A portion of homemade vegetable soup can count towards one portion of the recommended five a day. Did you know that a serving of canned vegetable soup contains 2.5g of salt? That's over a third of an adult's maximum daily salt intake! Too much salt in the diet may increase the risk of developing high blood pressure so be aware of hidden salt in other processed foods such as sauces, processed meats (e.g. sausages, nuggets, bacon, tinned meat), breakfast cereals, biscuits and ready meals.


1. Peel and chop the onion and garlic
2. Slice the leeks into 1/2 inch slices and wash well
3. Peel and chop the potatoes into 1 inch cubes
4. Heat the oil in a large saucepan and add the onion, garlic, leeks and potatoes and gently fry for 5 minutes, season with black pepper
5. Crumble the stock cube into the pan and add 1 pint of boiling water
6. Bring to the boil and simmer covered for 15-20 minutes or until vegetables are tender, stirring occassionally
7. Meanwhile, remove the fat from the bacon and chop in to small pieces. Fry the bacon in a frying pan in 1 teaspoon of oil until crispy. Set aside to cool
8. Remove the soup from the heat and add the milk
9. Place soup back on the heat and continue to simmer on a very low heat for 2 minutes
10. Serve chunky or blend until smooth, sprinkled with crispy bacon bits
11. Try serving with wholemeal bread rolls

Leek and potato soup in a bowl on a wood background