This Little Pig LOVES soup! Anything wilting in your fridge, just grab it out, chop it up, cook it with butter and garlic, add some stock water and voila you have a divine soup. Soups are wildly easy, quick and best had with a crunchy bread roll and a storm brewing outside..possibly with a little Ludovico playing in the background too. Today, This Little Pig was inspired by the terrible weather to not leave the house for some food foraging, but instead to look inside it’s own most loved fridge to see what this fine swine could cook up!
Crispy Bacon, Potato & Leek Soup.
Prep Time: 15 Mins. Cooking Time: 30 Mins.
Feeds: 4 Hungry Piglets.
16 x Chat Potatoes
3 x Garlic Cloves
1 x Brown Onion
30g x Butter
4 x Bacon Rashers (Free Range)
50ml x Cream
2 x Tbs Chicken Powder Stock
1 x Leek
25g x Chives
25g x Parsley
1 x Rosemary Sprig (because we know rosemary & potatoes love each other)
4 x Ciabatta Rolls
Salt to Season
Pepper to Season (lots of pepper)
To Make Fabulous Soup:
- Peel and Finely dice your onion
- Peel and finely dice your garlic.
- Chop your leek into 1 cm circles.
- Very finely dice your bacon.
- Quarter your potatoes.
- Roughly chop your parsley and chives and set aside for the end.
- Heat large pot and melt your butter.
- Once bubbling, add your bacon and onion and cook until onion is soft. Take out ½ a cup of your bacon and onion and set aside (to use for serving).
- Add into your pot, the potatoes, sliced garlic and leeks and cook until leeks are softened and potatoes are coated.
- Pour in 1 litre of water and your chicken stock and bring to the boil.
- Once boiling, reduce to a low heat and simmer for 20-30 mins or until potatoes are cooked and stock is tasting gloooorious.
- Preheat oven to 200 degrees.
- Pop your bread rolls into the oven to get hot, golden & crunchy.
- Heat the ½ cup of bacon and onion, you set aside earlier, in a small fry pan and cook until the bacon is really crispy and golden.
- Once your soup has simmered, pour in your cream and take your ‘whizzer’ (who knows it’s real name) and blend your soup until it is a creamy, thick soup (medium success can be achieved with a masher if you don’t own a ‘whizzer stick’).
- Just before serving, mix through your chopped herbs and the rosemary leaves and season with salt and pepper to your taste.
- Ladle out into bowls, top with your crispy bacon pieces, slather your hot bread rolls with butter and tuck in dear piglets, tuck in!! Oink!
Top with a small serving of your crispy bacon pieces.