Potato Bacon and Leek Soup | An Easy Family Soup Recipe (2024)

• ▢ 2 large Potatoes peeled and cut into pieces no bigger than 4cm.
• ▢ 30 grams butter
• ▢ 1 brown onion
• ▢ 1 leek
• ▢ 2 cloves garlic
• ▢ 1 litre chicken stock
• ▢ ½ cup milk
• ▢ 6 rashers short cut bacon
• ▢ pinch of salt and pepper

• Roughly chop the onion and leek and crush the garlic cloves. Also chop the potatoes into pieces no bigger than 4 cm and set ingredients aside until needed.

• Place a large saucepan over a medium heat and add the butter. Once melted, addthe chopped potatoes, onion, leek and garlic and cook for 5 minutes or until the vegetables begin to soften.

• Add the chicken stock and milk and stir to combine. Bring the mixture to a simmer and let it cook (without the lid) for 20 – 25 minutes or until the potatoes are soft.
  

• While the soup is cooking, chop the bacon into small pieces and cook in a frying pan over a medium heat until it starts to turn golden brown. Remove from the heat and set aside until needed.
  

• Remove the soup from the heat and let it cool for 10 minutes before adding approximately ¼ of the cooked bacon and blend with a stick mixer until a smooth consistency is achieved.
  

• Divide the blended Potato Bacon and Leek Soup amongst your bowls and sprinkle with the remaining cooked bacon pieces to serve.
  

You can omit the bacon for a vegetarian version of this recipe.

• ▢ 600 grams Potatoes peeled and cut into pieces no bigger than 4cm.
• ▢ 30 grams butter
• ▢ 1 brown onion
• ▢ 1 leek
• ▢ 2 cloves garlic
• ▢ 1000 grams chicken stock
• ▢ 125 grams milk
• ▢ 6 rashers short cut bacon
• ▢ pinch of salt and pepper

• Place the leek, garlic and onion into the Thermomix bowl and chop on Speed 6, 5 seconds. Scrape down the sides of the bowl.
  

• Add the butter and minced garlic and cook on 100 degrees, Speed 1, 5 minutes.
  

• Add the potatoes and cook on 100 degrees, Speed 1, 5 minutes.
  

• Add the chicken stock, salt and pepper and cook on 100 degrees, Speed 2, 20 minutes (with the MC removed but the rice bowl sitting on top to stop any splashes).
  

• Allow the soup to cool slightly. Very slowly increase to Speed 6 to puree the soup, 30 seconds.
  

• Add the milk and heat for a further 3 minutes, 100 degrees, Speed 2.
  

You can omit the bacon for a vegetarian version of this recipe.

Please ensure you do not exceed the 'maximum' capacity line of your Thermal Cooker, reduce the amount of chicken stock you use if you are coming close to it.