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Leek and Potato Soup

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“This sounds like it would be a really nice winter warmer soup. I originally found it in a booklet put out by the BBC Good Food magazine. The recipe says that it is suitable for freezing.”

Ingredients Nutrition


  1. Melt the butter in a large pan, add the bacon and fry it until it is just starting to color.
  2. Add the leeks and potatoes and stir until they are glistening.
  3. Add the stock and bay leaves, season and bring to a boil.
  4. Partly cover and simmer for 15 minutes until everything is cooked.
  5. Remove the bay leaves and then puree the soup in batches in a food processor or blender.
  6. Return to the pan and stir in the milk.
  7. Reheat gently and season to taste. Add more stock or water if the soup seems to thick (this will depend on the size of your potatoes).
  8. Sprinkle with parsley to serve.

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