Wednesday, July 15, 2009

Leek and Potato Soup


2 rashers bacon
6 large potatoes chopped
4 cups chicken stock
1/2 cup parsley
60g butter
4 leeks chopped
1.5 cups milk
grated tasty cheese


Chop bacon and fry in butter until crisp. Add potatoes, leeks and cook a few minutes. Add stock and cook 30 minutes or until vegetables are tender and soft. If preferred mash with whisk until soup is smooth. Add milk and heat gently. Stir in parsley. Serve garnished with grated cheese.

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