With the cool change creeping in this Creamy Leek, Potato & Bacon Soup is a sure way to warm bellies. Enjoy with a delicious fresh crusty bread roll.
1 leek, pale section only, halved, chopped
1 brown onion, chopped
2 celery sticks, chopped
2 large potatoes, peeled, chopped
5 cups (1.25L) chicken stock
1/2 cup thickened light cream
200g bacon, diced
Sour cream and chopped fresh chives, to serve
1. Heat butter in a large saucepan over medium heat. Add leek, onion, celery and potato. Cook, stirring, for 5 minutes or until vegetables begin to soften.
2. Add stock and cream. Bring to the boil. Reduce heat to low and simmer uncovered, stirring occasionally, for 25 minutes or until all vegetables are soft. Set aside for 10 minutes to cool. Carefully blend soup until smooth.
3. Meanwhile, cook bacon in non-stick frying pan over medium heat for 5 minutes or until crisp and browned. Stir one-third of the bacon into the blended soup.
4. Ladle soup into bowls and top with sour cream, remaining bacon and chives. Serve