Roasted Garlic, Bacon, Leek and Potato Soup
Deliciously fresh and filling
Roasted Garlic, Bacon, Leek and Potato Soup
Roasted Garlic is an amazing ingredient! The aroma of garlic roasting in your kitchen is quite something else … we’ve linked it with Helen’s organic back bacon to make this warming soup that all your family and friends will love. A gorgeous yummy soup for lunch or dinner, or take it to work and share with your work buds! Delish …
Ingredients
- 1 pack of Helen Browning’s Organic Back Bacon
- 800g potatos (maris pipers work well – a floury/non waxy spud!)
- 200g leeks (finely sliced)
- 1 white onion (finely sliced)
- 1 head of garlic
- 750ml chicken stock
- 100ml double cream
- Salt and pepper to taste
Method
Step 1
Preheat oven to 200°C/gas mark 6/7. Cut the top off the head of garlic, wrap in foil and place on a baking tray in the oven for 30minutes.
Step 2
Add a little oil to a pan and fry the bacon until crisp, remove and set aside.
Step 3
Fry the onions and leeks in the same pan, with the bacon fat, on a gentle heat until soft.
Step 4
Remove the garlic from the oven and squeeze the roasted garlic into the same pan.
Step 5
Add the potatoes, half the cooked bacon, chicken stock and seasoning and simmer until potatoes are soft (about 15/20 minutes depending on size)
Step 6
Add cream and simmer for a further 5 minutes
Step 7
Blend the ingredients until smooth!
Serving suggestion
Serve with the remainder of the bacon & some parsley sprinkled on the top. Not forgetting some crusty rolls with lots of butter
