Bacon, Leek, and Potato Soup with Sprout Topper
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
- 300g Brussels sprouts sliced
- Salt & freshly cracked black pepper
Preparation
Use a large pan. Heat to medium high and add the knob of butter, the bacon and the sliced leeks, sauté for 6-7 minutes, then add the veg stock and water. Cover and simmer for 45 minutes
Add the potatoes and cover and simmer for 15 minutes, then add the kale and half the sliced sprouts. Cover and simmer for 5-6 minutes and while that’s simmering, add the olive oil to a separate frying pan at medium high heat, add a pinch of salt and the remaining sprouts, sauté for around 4 minutes until they have a little colour
Season the soup with salt and pepper, serve and top with some of the sautéed sprouts
Tips
Feel free to add extra vegetables if you have some that need using up
This soup is simple and comforting, ideal after a period of rich eating like the holidays
