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Potato, Leek, bacon and Bean Soup

Potato, Leek, Bacon & Bean Soup

2tbs olive oil
2 medium leeks, trimmed and sliced
175gms bacon roughly chopped
2 cloves garlic finely chopped
600gms desiree potatoes, peeled & diced
400gms cannellini beans, drained and rinsed
4 cups chicken stock
1/2 cup reduced fat cream
toasted wholegrain bread to serve
1. Heat oil in large saucepan, add leeks, bacon and garlic and cook for 5 mins until leeks tender, add potatoes and cook further 5 mins.
2. Stir in beans and stock. Cover and bring to the boil. Reduce heat and simmer, partially covered and stirring occasionally for 25mins until potatoes tender.
3. Using a hand blender blend until smooth, stir in cream. Heat over low heat until hot, serve into bowls and serve with wholegrain toast.