Leek and Bacon Soup

Name: Leek and Bacon Soup
Yield: Serves 6–8
Ingredients: 2 oz/56 g butter; 2 tbsp oil (I use sunflower); 2 tbsp oil (I use sunflower); Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1½ pints/850 ml chicken or vegetable stock; 1½ pints/850 ml chicken or vegetable stock; Two 15-oz/420-g tins of tomatoes (liquidized if you are serving a chunky, unliquidized soup); 4 medium potatoes, peeled and chopped; 6 good-sized leeks, washed, trimmed and fairly finely sliced; 4 oz/112 g smoked bacon (you can use green if you like), chopped; 2 onions, skinned and chopped

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is really one of those delicious thick soups that are ideal for lunch on a chilly winter’s day. You can either liquidize it for a smooth soup or serve it with the leek and bacon chunks still identifiable. It will keep for a couple of days in the refrigerator.

Ingredients

2 oz/56 g butter
2 tbsp oil (I use

Starter
Lunch
Soup
Winter
Gluten-free

Method

Heat the butter and oil in a saucepan. Add the onions and sauté for a few minutes until they are soft and transparent. Add the bacon and cook for a further few minutes, then stir in the leeks and potatoes. Cook for about 5 minutes, then pour on the tomatoes. Stir in the stock, season with salt and pepper, and bring to boiling point. Simmer very gently with the pan uncovered, for 30–40 minutes,