This is one of those soups where you just throw everything into a pot, pretty much forget about it and then blend it into creamy perfection. Whilst it does have the carbs from the potatoes, it is low fat and because of the very quick cooking of the broccoli at the end it is still hugely nutritious.
Potato, Leek, Bacon & Broccoli Soup
– 4 medium potatoes, peeled and cut into small cubes
– 250gms French leeks
– 60gms butter
– 600 – 900ml vegetable stock
– 400gms broccoli
– 100gms mature cheddar, grated
– 200gms bacon
– 1 tbsp Extra Virgin Olive Oil
– extra milk to dilute soup
In a heavy based pot heat the olive oil, then add the chopped bacon. Allow the bacon to cook until almost crisp, remove some of the bacon to use as sprinkles at the end, then add the leaks and butter to the remaining bacon in the pan. Cook the leaks till soft, then add the potatoes and vegetable stock. Cook this until the potatoes are soft, the smaller your potato cubes, the quicker your soup will cook. Now add the broccoli, and cook for no more than 5 minutes. The broccoli will soften quickly and if you over cook it you will lose the lovely green colour it gives. Add the soup, carefully, in batches to a blender and blend until smooth. Put the blended soup back into the pot over low heat and add the grated cheese, stir to combine, check seasoning and adjust, if the soup is too thick add a splash of the milk. Serve soup hot sprinkled with some of the reserved bacon and a little more grated cheese.