Creamy Garlic Potato & Leek Soup
Ingredients
Potato & Leek Soup
- 3 Tbsp (42g) - Unsalted BUtter
- 4 - Large Leeks, White & Light Green Part Only, Thinly Sliced
- 3 - Garlic Cloves, Roughly Chopped
- 4 - Small All Rounder Potatoes, Large DIced
- 1 Litre (4 Cups) - Vegetable Stock
- 180ml (¾ Cups) - Thickened Cream
- Seasoning To Taste
Bacon, Apple & Sage Crust
- 1 Tbsp (14g) - Unsalted Butter
- 120g (4.2oz) - Streaky Bacon, Thinly Sliced
- 1 - Red Apple, Peeled, Cored & Diced (I Used Royal Gala)
- 12g (0.4oz) - Fresh Sage Leaves, Left Whole or Roughly Chopped
- Seasoning To Taste
Method
Potato & Leek Soup
- Place a large pot over medium-high heat, add in the unsalted butter & allow to melt. Add in the leek, garlic & sea salt flakes to taste. Saute for 3 minutes until it starts to soften.
- Add in the diced potato, mix to combine & saute for 1 minute. Pour in the stock & bring to a boil. Reduce the heat to a medium-low, cover with a lid & simmer for 30 minutes or until the potatoes are really soft. Remove the lid & pour in the cream, mix to combine. Take off heat.
- Use an immersion blender to blend the soup to a smooth puree or alternatively use a blender or food processor (see important note down below). Transfer back over a low heat, check for seasoning & keep warm
Bacon, Apple & Sage Crust
- Place a pan over medium heat, add in the unsalted butter & allow to melt. Add in the bacon & apple & fry for 4 minutes or until golden & slightly crispy & caramelised. Add in the sage & season to taste, mix well & fry for 1 minute or until the sage is crispy, remove from the heat.
- Serve the soup in bowls, top with the bacon, apple & sage crust & toasted bread. Dig in.
Calories 427kcalCarbohydrates 41gProtein 7gFat 27gSaturated Fat 14gPolyunsaturated Fat 2gMonounsaturated Fat 9gTrans Fat 1gCholesterol 74mgSodium 832mgPotassium 811mgFiber 5gSugar 8gVitamin A 2045IUVitamin C 37mgCalcium 85mgIron 3mg