Leek and potato soup with toasted bacon sandwiches

Leek and potato soup with toasted bacon sandwiches

 

2 tbsp olive oil

2 leeks, white part only, finely sliced

1 onion, peeled and chopped

4 medium potatoes, peeled and chopped

2 sticks celery, sliced

4-5 cups chicken or vegetable stock

4 tbsp pouring cream

2 tbsp snipped chives

4 slices white bread

2 rashers bacon

 

Heat olive oil in a large saucepan over medium heat and add leeks and onion. Cook, stirring often for 4-5 minutes until vegetables are soft. Add potatoes and celery and cook for a further 3-4 minutes. Add stock and cook, covered, until potatoes are tender. Cool slightly and process soup in a blender or food processor until smooth. Return to saucepan and re-heat.

Serve soups with a swirl of cream and snipped chives on top.

For bacon sandwiches, toast slices of white bread and place a cooked rasher of bacon between two slices to make two sandwiches. Remove crusts, cut each in half and serve a bacon finger sandwich on the side.

Serves 4.