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

British Organic Charcuterie

Native Breeds and Helen Browning’s have been working together for five years on a customer / supplier basis. The key interests of both businesses during this time, has been applying organic sustainable agriculture to meat production and charcuterie and we are very pleased to announce ...

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Delighted that our organic Corned Beef is being applauded across the land. 5* reviews with Abel and Cole and a Silver award at British Charcuterie Live!

Find out more here

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We’re now combining everything—the pigs, the cows and calves, the landscapes, the wildlife—deer, owls, badgers, flora and fauna generally, although not all of it appears on cue. Our colleague James Andrews, expert at wildlife photography among other skills, will lead the ‘Safari’ tours, in the red land rover

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