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Before you jump to Bacon, Leek And Potato Soup recipe, you may want to read this short interesting healthy tips about Apples Could Certainly Have Massive Advantages For Your Health.
Every person has heard the saying “an apple a day will keep the doctor away”, however the question is, is this really a true statement. You may know people that live by this and also demand that their children live by this guideline as well. This idea is known all over the world and people just take it as fact without knowing if this is actually true. In our research we have found out why you are told to eat an apple a day and we’ll be discussing that with you here.
Cornell University performed a study on the effect apples have on the mind. They learned that one of the elements in apples referred to as quercetin, has actually been proven to help you to protect brain cells. And due to this you will find that apples can actually help people avoid the symptoms of Alzheimer’s.
And now you understand why people tell you that you should eat an apple every day. Something you should understand is that we only covered a portion of the benefits of eating apples. Every one of the benefits would take us too long to include in this article, nevertheless the information is out there. When you go shopping again, be sure to pick up a number of apples, their in the produce section. It can definitely help your health for short term and also for the long haul.
We hope you got benefit from reading it, now let’s go back to bacon, leek and potato soup recipe. To cook bacon, leek and potato soup you only need 9 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Bacon, Leek And Potato Soup:
- Provide 6-8 trimmed leeks, sliced
- Take 1 large onion, peeled and diced
- Provide 4 medium potatoes, peeled and diced
- Use to taste Salt
- Provide to taste Ground black pepper
- Use 150 ml single cream
- Prepare 4 bacon rashes, diced
- Prepare 1.4 l hot chicken or vegetable stock
- Take 2 tbsp butter
Steps to make Bacon, Leek And Potato Soup:
- Melt the butter in a pan and add the onion and bacon and fry until the onion has softened.
- Add in the leeks and potatoes, reduce the heat and cover with lid. Cook for a further 5-10 minutes. Stir or shake the pan occasionally.
- Add in the stock, Season with salt and pepper and simmer covered with lid for 20-25 minutes or until vegetables have softened.
- Allow to cool for about 30 minutes or so before blending the vegetables.
- Return to the heat and add the cream. Cook for a few minutes, don't allow to boil.
- Taste and season if needs be.
- While the the soup is resting fry the bacon until crispy and crunchy.
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