Bacon, Leek, and Potato Soup with Sprouts
Ingredients
- 200g pancetta cubes or bacon lardons
- 20g knob butter
- 2 medium leeks finely sliced
- 3 cloves garlic finely chopped
- 750ml veg stock
- 750ml water
- 600g peeled potatoes cut into bite size chunks
- 60g kale
- 1 tbsp olive oil or butter
- 300g Brussels sprouts sliced
- Salt & freshly cracked black pepper
Preparation
Use a large pan and heat to medium-high. Add the knob of butter, bacon, sliced leeks, and garlic; sauté for 6-7 minutes. Then add the vegetable stock and water. Cover and simmer for 45 minutes.
Add the potatoes, cover, and simmer for 15 minutes. Then add the kale and half the sliced sprouts. Cover and simmer for 5-6 minutes.
While the soup is simmering, heat olive oil in a separate frying pan over medium-high heat. Add a pinch of salt and the remaining sprouts; sauté for around 4 minutes until they have a little color.
Season the soup with salt and pepper, serve, and top with some of the sautéed sprouts.
Notes
This soup is a great way to use up extra vegetables and goes down very well.
Share any leftovers with a community pantry to avoid waste.
