One-Pot Creamy Leek, Bacon & Potato Soup
with Parmesan & Ciabatta
- Milk
- Wheat
- Gluten
- Soy
- Lupin
- Sesame
- Almond
- Hazelnut
- Eggs
- Milk
- May contain traces of allergens
- Wheat
What’s the best way to warm up over the cooler months? A bowl of comforting, homemade soup of course! This one’s super easy, all pulled together in one pot. Simmer hearty veggies in cream and stock for flavour and richness, and serve with crusty bread for dunking.
Ingredients
1 sachet
Herb & Mushroom Seasoning
1 sachet
Vegetable Stock Powder
1 packet
Leek
1
Celery
1 packet
Parsley
1 packet
Cream
(Contains: Milk)
1 packet
Garlic Paste
1 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1
Carrot
1
Ciabatta
(Contains: Wheat, Gluten, Soy May be present: Lupin, Sesame, Almond, Hazelnut, Eggs, Milk)
1
Bacon
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 tsp
plain flour
(Contains: Gluten May be present: Wheat)
2 cup
water
Nutrition
You will need
Cooking Steps
• Cut potato and carrot into 1cm chunks. Roughly chop celery and leek. • Cut bacon into 1cm pieces.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Add the butter, diced bacon, potato, carrot, leek and celery and cook until tender, 3-4 minutes. • Add herb & mushroom seasoning, the plain flour and the garlic paste and cook until fragrant, 1 minute.
• Add cream (see ingredients), vegetable stock powder and the water and bring to the boil. • Reduce heat to medium and simmer, until slightly reduced, 15-20 minutes. Season with salt and pepper. • Before serving, toast or grill wholemeal panini to your liking, then drizzle with olive oil.
• Divide creamy bacon, leek and potato soup between bowls. • Sprinkle with grated Parmesan cheese. Tear over parsley. • Serve with wholemeal panini. Enjoy!
