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Creamy Potato & Leek Soup with Parmesan & Thyme
Ingredients
- 5 x med to large spuds, peeled and chopped
- Enough water to cover spuds in pot and a packet of chicken noodle soup mix (or use around 1.5L chicken stock)
- 2 x leek, sliced
- 4 x rasher bacon, chopped
- 2 Tbsp fresh thyme leaves
- 300ml sour cream
- Sea salt and cracked black pepper
- Grated Parmesan to serve
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Directions
- Boil potatoes in water, thyme, salt and pepper and soup mix until soft. Meanwhile- fry bacon until you've got some nice colour.
- Remove bacon and add leek to bacon fat.
- Fry until soft and add leek and bacon to spuds.
- Add cream, take off heat and blend with a stick blender until smoothish and well combined.
- Sprinkle of fresh thyme leaves and grated Parmesan and you are rocking and rolling! Enjoy!
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