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Cook
30m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 180C fan (or air fryer to 200C). Add the diced bacon to a dry pan over medium heat and render until crisp, stirring. Remove and set aside.
130 g Bacon
Step 2
Add the leek to the pan and sauté in the bacon fat for 5-7 minutes until softened (add a drizzle of oil if needed). Add the garlic and cook 1 minute, then tip in the potatoes and stir.
1 Leek
2 Garlic cloves
2-3 Potatoes
1 tbsp Olive oil
Step 3
Pour in the chicken stock and bring to the boil. Reduce and simmer about 15 minutes until the potatoes are soft and falling apart.
500 ml Chicken stock
Step 4
Meanwhile make the croutons: dice the bread, toss with 1 tbsp olive oil and season. Spread on a baking sheet and roast about 10 minutes (or air fry 5-7 minutes), turning halfway, until golden and crisp.
4 slice Sourdough bread
Salt
Step 5
Once the potatoes have softened, pour in the double cream, stir and simmer 2-3 minutes. Blitz with a stick blender until smooth - take care not to over-blitz or the potato turns gloopy. Season to taste (bacon is salty, so you may just need pepper). Reheat if needed.
75 ml Double cream
Black pepper
Step 6
Spoon into bowls. Sprinkle with the crispy bacon and chives, scatter over the croutons and season generously with black pepper.
Chives
For
2
M
I
130
g
Bacon, diced
1
Leek, large, washed, patted dry and diced
2
Garlic cloves, sliced
2-3
Potatoes, medium-sized, peeled and diced into cubes
500
ml
Chicken stock
75
ml
Double cream
Salt
Black pepper, freshly ground
For the croutons
4
slice
Sourdough bread
1
tbsp
Olive oil
To serve
Chives, thinly sliced
Only visible to you
Made it?
Cancel
Cook
30m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 180C fan (or air fryer to 200C). Add the diced bacon to a dry pan over medium heat and render until crisp, stirring. Remove and set aside.
130 g Bacon
Step 2
Add the leek to the pan and sauté in the bacon fat for 5-7 minutes until softened (add a drizzle of oil if needed). Add the garlic and cook 1 minute, then tip in the potatoes and stir.
1 Leek
2 Garlic cloves
2-3 Potatoes
1 tbsp Olive oil
Step 3
Pour in the chicken stock and bring to the boil. Reduce and simmer about 15 minutes until the potatoes are soft and falling apart.
500 ml Chicken stock
Step 4
Meanwhile make the croutons: dice the bread, toss with 1 tbsp olive oil and season. Spread on a baking sheet and roast about 10 minutes (or air fry 5-7 minutes), turning halfway, until golden and crisp.
4 slice Sourdough bread
Salt
Step 5
Once the potatoes have softened, pour in the double cream, stir and simmer 2-3 minutes. Blitz with a stick blender until smooth - take care not to over-blitz or the potato turns gloopy. Season to taste (bacon is salty, so you may just need pepper). Reheat if needed.
75 ml Double cream
Black pepper
Step 6
Spoon into bowls. Sprinkle with the crispy bacon and chives, scatter over the croutons and season generously with black pepper.
Chives
For
2
M
I
130
g
Bacon, diced
1
Leek, large, washed, patted dry and diced
2
Garlic cloves, sliced
2-3
Potatoes, medium-sized, peeled and diced into cubes
500
ml
Chicken stock
75
ml
Double cream
Salt
Black pepper, freshly ground
For the croutons
4
slice
Sourdough bread
1
tbsp
Olive oil
To serve
Chives, thinly sliced
Only visible to you
Made it?
Cancel
