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3 large potatoes
2 to 3 leeks, trimmed and sliced thinly
3 cups water
salt and pepper to taste
3 slices bacon, chopped
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½ cup cream
½ cup milk
2tbs chopped parsley
1tbs butter
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Image to come |
Method
- Boil the potatoes and leeks in the water for 15 minutes, until very soft.
- Process or sieve the vegetables and liquid to form a broth.
- Microwave the bacon until crispy, and add to the broth.
- Add the cream, milk, parsley and butter and stir gently.
- Reheat the soup and serve.
Serves 4 to 6
For a low-fat soup, replace cream with additional milk.
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