A warming soup is all the better with rashers of our streaky bacon. This leek and potato soup is especially good with bacon added, but really you can use any ingredients you like and improve with Wiltshire bacon.
This recipe serves six people, but it’s easy to increase or decrease the quantities to serve more or fewer people.
- At least three rashers of our streaky bacon for the soup and as much extra for serving as you like
- 25g butter
- An onion
- 400g leeks
- 3 medium-sized potatoes
- 4l vegetable stock
- 142ml single cream
Chop the onion and rashers of streaky bacon. Peel the potatoes and dice, and then cut the leek into thin slices.
Melt the butter and fry the bacon and onion. Once golden, remove all but three rashers and add leeks and potatoes. Stir, put the lid on the pan, and reduce the heat. Keep cooking gently for around five minutes, ensuring that nothing sticks to the bottom of the pan by occasionally shaking.
Ensuring the stock is warm, pour into the pan and season to your taste. Bring the liquid to the boil.
Cover again and let the ingredients simmer for around 20 minutes so that the vegetables are softened.
Remove from the heat and allow the soup to cool for a few minutes before blending until smooth.
Stir in the cream and, if any is needed, further seasoning.
Serve with crispy rashers of streaky bacon on top – and soup always goes well with a warm, crusty roll.