with chives and bacon crumble
A warming bowl of soup is never a bad thing. But we find it's even better when paired with delicious toppings such as Cashel Blue® cheese and bacon.
Allergens
Utensils
Tags
Leek
2 unit(s)
Potatoes
600 grams
Irish Bacon Lardons
100 grams
Cashel Blue® Cheese
60 grams
Chicken Stock
2 sachet(s)
Garlic
2 unit(s)
Onion
1 unit(s)
Chives
5 grams
Salt
to taste
Pepper
to taste
Butter
to taste
Water
to taste
- 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).
- 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.
- 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.
- Divide the soup between bowls.
- Sprinkle over the bacon lardons and crumble the Cashel Blue® cheese on top.
- Scatter over the chives.
2880
kJ
Energy (kJ)
688
kcal
Energy (kcal)
23.4
g
Fat
11.4
g
of which saturates
96.2
g
Carbohydrate
14.1
g
of which sugars
64.4
g
Dietary Fiber
26.8
g
Protein
0
mg
Cholesterol
5.15
g
Salt
and roasted carrot and parsnips