Potato, Leek & Bacon Soup

Serves 5

Ingredients

9 smoked bacon medallions

1 medium onion 

5 medium potatoes

400g leeks, trimmed and sliced 

Fresh ground black pepper & sea salt

1.4L hot vegetable stock

Low calorie cooking spray

Method

1. Chop four of the bacon medallions and the onion. Peel and dice the potatoes. 
2. Spray a large saucepan with low calorie spray, add the onions and bacon medallions and fry  until golden. 
3. Tip in the leeks and potatoes, stir well, cover and turn down the heat. Cook for approximately five minutes, stirring occasionally to ensure the mixture doesn't stick to the bottom of the pan.
4. Add the hot vegetable stock, season and bring to the boil.
5. Cover and simmer for approximately thirty-five minutes until the vegetables are soft. 
6. While the soup is cooking, grill the five remaining bacon medallions these will be used to top the soup. Slice when cooked.
7. Leave to cool then blend until smooth with a hand blender or in batches in a food processor.
8. Return to the pan and reheat gently without boiling.
9. Adjust the seasoning if necessarily.
10. Ladle into warmed soup bowls, serve with scattered bacon medallions. 

This is a fabulous tasty and filling soup. It is suitable for home freezing which makes it ideal for a quick and easy lunch. 

Happy cooking!
                            Sally
                             xxx

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