Potato, leek and chicken soup with bacon
By kimmarris94
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Ingredients
- 1 or 2 small spoon of butter
- 1 or 2 tbsp plain flour
- 1 or 2 cloves of garlic
- 1 onion, diced or sliced
- 2 large leeks chopped
- 3 or 4 large potatoes, chopped
- 8 slices of bacon, cubed
- 2-3 chicken breast, cubed
- 100ml double cream
- 2 chicken stock cubes
- 1 litre of water
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Firstly heat the butter adding the chopped/ crushed garlic, onion, leeks and bacon. Whilst doing this make up the stock and mix the flour with a small amount until a paste. When the leeks are softened and the bacon is nearly done, Then add the paste to the pan. And stir.
Step 2
When the past is all mixed in properly add the chicken stock, don't worry if it looks like too much it thickens slightly when cooked.
Step 3
Once the stock is in bring to the boil and add the potatoes and chicken. Simmer until the potatoes are cooked. Always check the chicken. Stir occasionally otherwise you will have leeks and bacon stuck to the bottom of the pan.
Step 4
40-45 minutes later the potatoes should be done depending of the size you chopped them so it can be done sooner. If the potatoes and chicken are done add your double cream and stir well.
Step 5
Taste the soup to see if it is at your standard if not add salt and pepper or some more cream until it's at your taste
Step 6
As soon as you have done your taste test give it all a good stir making sure the ingredients aren't at the bottom of the pan. And serve! Enjoy
Use lean back bacon and fresh large leeks also use Elmlea double cream
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