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Leek & Potato Soup with Cashel blue cheese Bacon crumble

with chives

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Calories

:

677 kcal

Protein

:

26.1g protein

Total

:

30 minutes

Difficulty

:

Easy

Family Friendly

High Veggie

Blender Needed

Allergens:

Milk
Barley
Cereals containing gluten
Wheat

Ingredients

Serving amount

2 unit(s)

Leek

600 grams

Potatoes

100 grams

Irish Bacon Lardons

55 grams

Blue Cheese

(Contains: Milk)

2 sachet(s)

Chicken Stock

(Contains: Barley, Cereals containing gluten, Wheat)

2 unit(s)

Garlic

1 unit(s)

Onion

5 grams

Chives

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Butter

to taste

Water

Nutrition Values

Energy (kJ)2832 kJ

Energy (kcal)677 kcal

Fat22.4 g

of which saturates11.3 g

Carbohydrate96.4 g

of which sugars14.2 g

Dietary Fiber64.4 g

Protein26.1 g

Salt5.2 g

Trans Fat0.2 g

Potassium1587 mg

Calcium282.6 mg

Iron1.1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Immersion blender

•Grater

Cooking steps

1

Trim the root and the dark green leafy part from the leek. Thinly slice.

Halve, peel and thinly slice the onion.

Peel and chop the potatoes into 2cm chunks.

Peel and grate the garlic (or use a garlic press).

Finely chop the chives (use scissors if you prefer).

2

Place a large pot over high heat with a drizzle of oil. Once the oil is hot, fry the bacon lardons until golden, 3-5 mins, stirring regularly. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly. Once cooked remove from the pan and set aside.

Reduce the heat to medium-high and add the leek, onion and garlic. Season with salt and pepper.

Cook until softened, stirring occasionally, 4-6 mins.

Add the potatoes.

3

Pour 650ml water (Per 2P) into the pot along with the stock.

Bring to the boil then simmer until potatoes are fork tender, 15-20 mins.

While the soup is cooking, finely chop the bacon lardons.

Using a blender or food processor, puree until smooth.

If your soup is too thick, add water in small increments until you get your desired consistency. Season to taste with salt and pepper.

4

Divide the soup between two bowls. Sprinkle over the bacon lardons and crumble the blue cheese on top. Scatter over the chives.

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