Potato & Leek Soup with Crispy Bacon & Ciabatta Roll
- Prep time: 30 minutes
- Calories: 652
- 2 of Royal Blue Potatoes
- 1 of Leek
- 2 of Spring Onion
- 2 of Garlic Clove
- 1 Stalk of Rosemary
- 2 Tbsp of Chicken Stock Concentrate
- 3 Tbsp of Thickened Cream
- 1 150g Pack of Middle Speck Bacon
- 1⁄2 of Cauliflower (small)
- 2 of Ciabatta Roll
- 1⁄2 Tbsp of Butter (pantry)
Cook Bacon:Preheat the oven to 200°C. Cut bacon into strips. Heat pot on medium-high heat. Add bacon and cook for about 5 minutes, until the bacon starts to brown and crisp up. Remove bacon with a slotted spoon and set aside on paper towel - leaving any fat and tasty bits in the pot.
Prepare Ingredients:Peel garlic and roughly chop. Trim spring onion and thinly slice, separating the white and green parts. Trim and discard roots and tops of leeks, leaving only the white and light green parts. Cut in half lengthways (see tip). Pick rosemary leaves and discard stalk. Cut cauliflower into florets. Peel potato and cut into 2cm chunks.
Start Soup:Heat same pot used for bacon over medium heat. Melt butter and add white parts of the spring onion, garlic and leek and cook off for 5 minutes, until softened but not coloured. Add potato, cauliflower, stock concentrate and 600mL water. Cover and bring to a boil, then reduce heat to simmer for 15-20 minutes, until vegetables are super tender.
Warm Bread & Blend Soup:With about 10 minutes cooking time remaining, place ciabatta rolls in the oven to warm through for 5 minutes, or until crispy. Blend the soup with a hand-held blender or transfer to a food processor/blender. Blend until smooth. This step is optional - some prefer a chunky soup - if that's you, leave as is.
You Plate It:Taste, and season with salt and pepper as required. Divide the soup between bowls. Add a drizzle of cream, and cooked crispy bacon. Garnish with green parts of spring onion. You can also add the bacon and mix it through before serving - up to you. Serve with a toasted roll on the side. Enjoy!