Potato, leek and bacon soup
Ingredients:
80g butter
200g bacon, diced
5 leeks, washed and thinly sliced
2 cloves garlic, finely chopped
4 stalks celery, finely chopped
3 teaspoons fresh thyme leaves
1 bay leaf
750g potatoes, peeled and cubed
6 cups chicken stock
Salt and pepper to taste
½ cup sour cream
Thyme sprigs or chopped parsley to garnish
Method:
Melt the butter in a large saucepan over medium heat. Add the bacon, cook 2 minutes. Add the leeks and garlic, cook for 5 minutes, stirring regularly. Stir in the celery, thyme and bay leaf, cook 2 minutes. Add potatoes, stock and seasoning. Bring to the boil, then reduce heat and simmer until potatoes are tender, about 20minutes. Remove soup from heat. Thin the sour cream with a little hot stock and then whisk this mixture into the soup. Taste and adjust seasoning. Serve immediately in warm bowls. Garnish with thyme.
Serves 4