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Before you jump to Potato, leek and bacon soup recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less In The Kitchen.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. That has fully changed now, since we all apparently have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. Unless everyone begins to start living much more eco-friendly we won’t be able to fix the problems of the environment. This must happen soon and living in approaches more friendly to the environment should become a mission for every individual family. The kitchen is a good starting point saving energy by going more green.
A lot of electricity is definitely consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. If you might be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electrical power. The correct temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and 0F. You can cut down how often the motor has to run by routinely cleaning the condenser, which will save on electricity.
The kitchen on its own provides you with many small methods by which energy and money can be saved. Eco-friendly living is not that tough. It’s concerning being functional, usually.
We hope you got benefit from reading it, now let’s go back to potato, leek and bacon soup recipe. You can have potato, leek and bacon soup using 6 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare Potato, leek and bacon soup:
- Use 1 leek, rinsed well and sliced
- Use 5 potatoes, peeled and sliced
- You need 1 1/2 liter chicken stock
- Use 4 slice of bacon rashers
- Provide 2 tbsp olive oil
- Prepare 1 seasoning to taste
Instructions to make Potato, leek and bacon soup:
- In a large pot, add half of the olive oil and fry the bacon rashers. Remove once cooked and set aside
- Add the rest of the oil to the pot, add leek, place lid on pot. Cook gently for 10 minutes stirring occasionally
- Add stock and potatoes to pot and cook gently until potatoes are cooked. Allow to cool and blend
- Season to taste , add finely chopped bacon and a little milk can be added if desired. Top with dried parsley for colour and extra nutrients if desired
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