This soup is quick and easy to make and is simply delicious
Serves
1
Prep time
10 Minutes
Cooking time
15 Minutes
Ingredients
- ½ leek, chopped and rinsed
- 10g butter, melted
- 1 rasher of bacon, chopped
- 1 cup stock
- 1½ teaspoons plain flour
- 1 medium potato (200g) peeled and cubed
- 1 egg yolk (reserve the white see note *)
- 75g sour cream
- 1 tablespoon parsley, chopped
Method
- Heat saucepan over medium heat, add bacon, stir till browned, remove from heat, set aside
- Add the leeks and butter and stir while cooking till softens, takes around 5 minutes
- Add bacon to the leeks
- Add plain flour, stir to combine and cook for 1 minute
- Remove from heat and gradually add stock, stirring to prevent lumps
- Add potatoes, return to heat and bring to boil
- Reduce heat and simmer uncovered for 10 minutes or until potatoes are cooked
- Turn off heat
- Mix egg yolk to the sour cream together and gradually add to the soup mixture, stir till thickens
Garnish with chopped parsley
Serve with crusty bread
Note : *Use the reserved egg white in my Spicy Korean Chicken Wings recipe released this Thursday
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