Melt the Butter in a large saucepan with a lid – add the Leeks, Bacon and Garlic – stir-fry for a minute or two – lower heat to medium, cover and cook 12 – 15 minutes until soft, stirring occasionally.
Add the Potatoes and Chicken Stock, cover, bring to the boil, then reduce heat and simmer until Potatoes are soft – remove from heat and cool – once cooled, place in a blender, blitz until creamy and return to saucepan.
Bring back to boiling point, remove from stove and stir in the Cream – season to taste.
Nutrition Facts
Potato Bacon And Leek Soup
Amount per Serving
Calories
452.4
% Daily Value*
Fat
18.8
g
29
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
8.8
g
Cholesterol
71.6
mg
24
%
Sodium
1362.9
mg
59
%
Carbohydrates
52.1
g
17
%
Fiber
6.7
g
28
%
Sugar
6.9
g
8
%
Protein
19.5
g
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.