Leek and
Potato Soup
Ingredients:
Bay leaves, Cream
What
you do:
1.
Wash your
hands.
2.
Peel the onion and cut into half centimetre dice.
3.
Cut the celery into half centimetre dice.
4.
Cut the bacon into half centimetre strips.
5.
Put 1 tablespoon of oil into the pan over a low heat.
6.
Add the onion and celery and cook gently to soften but not
get brown. Add the bacon strips and cook.
7.
Cut the leeks into 1 centimetre rings and wash.
8.
Peel the potatoes and cut into half centimetre dice.
9.
Add the potatoes and leeks to the pan and cook for 5
minutes.
10.
Cover the veg with water and 2 centimetres more. Turn up the
heat.
11.
Add salt & pepper, the bay leaves and crumble in the
stock cube.
12.
Bring to the boil and then turn down the heat and simmer
until the veg are cooked. Check for flavour and add anything needed.
13.
Blitz the soup with a hand held blender to get a smooth
texture and then add the cream and heat gently but do not boil!!
14.
Garnish with chopped parsley.
15.
Serve piping hot.