Buttered Leek & Potato Soup

METHOD

1. Peel the Original Rooster potatoes and dice into even size chunks, approx 20mm.
   (Click here to follow our peeling crisps recipe to use up your potato peels!)

2. Slice then wash the Leeks in cold running water to remove any residual soil, drain and set aside.

3. Slice the Smoked Bacon into 10cm dice size pieces.

4. Add the butter, leeks, garlic and bacon to a non-stick pan, cover with lid and cook on a low temp for 15 mins until the leeks are tender. Season to taste.

5. Add the potatoes and stock, simmer for 20 mins or until the potatoes are soft.

6. Season to taste with salt and pepper.

7. Pour in the double cream and full fat cream cheese for a rich indulgent finish.

8. Using a hand blender, carefully blend the soup to your required texture, for rustic just a few pulses or for a silky-smooth finish, blend until smooth.

9. Sprinkle on chive batons & serve with sourdough bread.

Be sure to use up your peelings too with this delicious Spicy Rooster Potato Peel Crisps recipe from Michel Roux Jr.

What you will need