Bacon, Leek and Potato Soup

Name: Bacon, Leek and Potato Soup
Total time: 3000 s
Yield: 8 servings
Cuisine: South African
Ingredients: 500 grams bacon; 2 tbsp olive oil; 1 medium onion, peeled and chopped; 3 medium carrots, peeled and sliced; 2 stick celery, sliced; 1 bunch leeks, sliced; 2 clove garlic, peeled and sliced; 5 large potatoes, peeled and diced; 1 1/2 liter stock, vegetable or chicken or beef; 250 ml fresh cream; salt and ground black pepper

JJ @JJduPlessis1

Cape Town

For the love of bacon.

JJ @JJduPlessis1

Cape Town

For the love of bacon.

Saved

Ingredients

50 mins

8 servings

500 gramsbacon
2 tbspolive oil
1 mediumonion, peeled and chopped
3 mediumcarrots, peeled and sliced
2 stickcelery, sliced
1 bunchleeks, sliced
2 clovegarlic, peeled and sliced
5 largepotatoes, peeled and diced
1 1/2 literstock, vegetable or chicken or beef
250 mlfresh cream
salt and ground black pepper

Saved

Steps

50 mins

1

Preheat a large pan on high heat. Fry bacon until crispy, remove from pan, dice and set aside.
2

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.
3

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.
4

Add the cream, bring it to the boil and simmer for a further 5 minutes.
5

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.
6