Spud Lite Potatoes, Bacon, Leek and Parmesan Soup
Serves: 8
INGREDIENTS
- 2 tbsp olive oil
- 2 leeks, rinsed and white part finely sliced
- 2 cloves garlic, peeled and crushed
- 250g smoky bacon, finely chopped
- 1.5kg Spud Lite potatoes, peeled and diced
- 2 litres chicken stock
- 410g tin evaporated milk
- 1/4 cup chopped chives
- 1/2 cup parsley leaves
- 1/2 cup parmesan, finely grated
- 1 lemon, juiced
- salt flakes and freshly ground black pepper
METHOD
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Step 1 - Begin Soup Making
Heat olive oil in a large stock pot over a low heat. Add leeks, garlic and 150g of the bacon, stirring to combine. Cover and cook for 10 minutes or until leek is tender.
Step 2 - Add Spud Lite Potatoes and Stock
Increase heat to medium, add potato and stock and bring to the boil. Cover and cook for 20 minutes or until potato is tender. Remove from heat and allow to cool for 10 minutes.
Step 3 - Puree Soup
Add milk, chives, parsley and parmesan. Using a stick blender, puree until mixture is smooth. Add lemon juice and check seasoning, adjusting accordingly.
Step 4 - Fry Bacon
Fry remaining bacon in a non-stick frying pan over a medium heat until crispy.
Step 5 - Serve
To serve, divide soup between serving bowls and sprinkle over crispy bacon and extra chives.
