Food Friday: Leek and Potato Soup with Bacon

Recipe by Neven Maguire who says this is a great soup that keeps and freezes well. He says it also works well with other vegetables, for example broccoli; or even asparagus,when in season. Vegetarians can omit the smoked bacon and replace it with a vegetable stock.

Serves 4-6

Ingredients

2oz/50g butter

1lb/450g leeks, trimmed, washed and roughly chopped

8 rindless, smoked streaky bacon rashers

1 onion, roughly chopped (about 8oz/225g in total)

1 potato, cut into cubes (about 8oz/225g in total)

1oz/25g plain flour

3 pints/1.75 litres chicken stock

7floz/200ml cream

12 fresh basil leaves, plus extra to garnish

salt and freshly-ground black pepper

Method

Preheat the grill to medium. Cut four of the bacon rashers in half and arrange on the grill rack. Cook for three to four minutes on each side, until crisp and golden. Transfer to a plate and set aside to use as a garnish.

Dice the remaining four rashers. Melt the butter in a large pan and gently fry the diced bacon with the leeks and onion over a lowheat for about five minutes, until softened but not coloured. Add the potato and flour, stirring well to combine. Then cook for another two minutes, stirring. Gradually add the stock, stirring to prevent any lumps forming. Bring to the boil, then reduce the heat and simmer for 15 minutes or until the potatoes are completely tender, stirring occasionally.

Add ¼ pint/150ml cream to the soup and simmer for another five minutes, stirring occasionally.

Add the basil and season to taste. Remove from the heat and reserve a large spoonful of potatoe cubes to use as a garnish.

Purée the soup in batches in a food processor or liquidiser until smooth, then pour back into a clean pan; or use a hand-held blender, leaving the soup in the pan. Season to taste and reheat gently.

Place the remaining 2fl oz/50ml of cream in a bowl and lightly whip.

TO SERVE: Divide the reserved hot potato cubes between warmed serving bowls. Ladle the soup over and drizzle the whipped cream on top. Garnish with the crispy bacon rashers and some basil leaves to serve.

TIP: I reserve some of the cooked potato cubes to give the finished soup texture, but if you decide to prepare it in advance, these will need to be reheated in the microwave or in a small pan with a tiny knob of butter, to prevent them from sticking, until heated through.