Leek and Potato Soup

By Hester

Ingredients

• 5 medium potatoes, chopped
• 2 teaspoons oil or butter
• 2 small leeks, thinly sliced
• 1 clove garlic, crushed
• 200 grams bacon pieces, finely chopped
• 6 cups chicken stock
• 1 bay leaf
• 2 sprigs parsley
• 1 cup milk
• 1/4 cup parsley, chopped
• salt and white pepper
• cheddar cheese, grated

Details

Servings 4

Preparation

Step 1

Cook potatoes until tender. Drain and mash. Set aside.

Heat oil in large saucepan. Add leeks, garlic and bacon. Cook without coloring until leeks are tender. Pour in stock. Add bay leaf and parsley sprigs. Bring to a boil. Reduce heat and simmer 20 minutes.

Remove bay leaf and parsley sprigs. Add mashed potato. Simmer 15 minutes. Stir in the milk and chopped parsley. Season with salt and pepper, garnish with cheese.