Add crunch to this creamy potato and pea soup with crispy bacon pieces.
- Heat olive oil in a large saucepan over medium-low heat. Add leek. Cook, covered, stirring occasionally, for 8 minutes or until soft. Add garlic cloves. Cook for 1 minute.
- Increase heat to medium-high. Add potatoes. Stir to coat. Add chicken stock and 2 cups cold water. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 20 minutes or until potato is tender. Stir in frozen peas. Set aside for 5 minutes to cool slightly.
- Meanwhile, cook middle bacon rashers in a frying pan for 5 minutes or until browned and crisp. Drain on paper towel. Blend soup, in batches, until smooth. Return to pan over low heat. Cook for 2 minutes or until hot. Serve drizzled with pure cream and sprinkled with bacon and chopped fresh chives.
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