Potato & Leek Soup


4 people

Cook Time

40 min


2 Simply Salads Baby Potatoes with Butter & Herbs
1 tbsp olive oil
2 leeks, sliced
1 bay leaf
1 sprig thyme
2L chicken or vegetable stock
100g bacon, cubed
1/3 chopped chives
4 tbsp sour cream


Remove Baby Potatoes from packaging and cut into quarters. Take garlic butter and add to a large soup pot along with tablespoon of olive oil.

Place over medium to high heat until butter melts. Add leeks and sauté until soft and wilted, approximately 6-8 minutes.

Add bay leaf, thyme and stock, along with quartered potatoes. Bring to a boil before reducing heat. Cover pot with a lid and allow to simmer for 15 minutes or until potatoes are soft.

Using a hand-held immersion blender or a high powered blender (in batches) to puree soup until silky smooth.

Meanwhile, add bacon to a frypan over high heat. Cook until pieces are crispy and brown. Drain and set aside.

To serve, divide soup among bowls. Top with a dollop of sour cream, a sprinkle of bacon and freshly chopped chives.