Creamy Potato, Bacon & Leek Soup

Name: Creamy Potato, Bacon & Leek Soup
Total time: 2100 s
Yield: 6 servings
Cuisine: American
Ingredients: 5 medium to large potatoes, peeled and chopped; 1 Enough water to cover spuds in pot and a packet of chicken noodle soup mix (or use around 1.5L chicken stock instead of water); 2 Leek, washed and sliced; 4 Rasher bacon, chopped; 2 tbsp Fresh thyme leaves; 300 ml Sour cream; 1 Sea salt and cracked black pepper to taste; 1 Fresh grated Parmesan to serve

ChrisO505 @cook_2774571

Ettalong, Australia

From my Facebook recipe page 'ChrisO's Kitchen Rules!'.

ChrisO505 @cook_2774571

Ettalong, Australia

From my Facebook recipe page 'ChrisO's Kitchen Rules!'.

Saved

Ingredients

35 mins

6 servings

5 mediumto large potatoes, peeled and chopped
1Enough water to cover spuds in pot and a packet of chicken noodle soup mix (or use around 1.5L chicken stock instead of water)
2Leek, washed and sliced
4Rasher bacon, chopped
2 tbspFresh thyme leaves
300 mlSour cream
1Sea salt and cracked black pepper to taste
1Fresh grated Parmesan to serve

Saved

Steps

35 mins

1

Boil potatoes in water, thyme, salt and pepper and soup mix until soft.
2

Meanwhile- fry bacon until you've got some nice colour.
3

Remove bacon and add leek to bacon fat. Fry until soft and add leek and bacon to spuds.
4

Add cream, take off heat and blend with a stick blender until smoothish and well combined.
5

Sprinkle of fresh thyme leaves and grated Parmesan and you are rocking and rolling! Enjoy!