LEEK, BACON & POTATO SOUP RECIPE - BBC GOOD FOOD
This soup keeps well in the fridge and is easy to freeze
Provided by Sara Buenfeld
Categories Lunch, Soup
Total Time 1 hours
Cook Time 30 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn’t catch.
- Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.
Nutrition Facts : Calories 175 calories, FatContent 11 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 4 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.68 milligram of sodium
LENTIL & BACON SOUP RECIPE - BBC GOOD FOOD
Blend your storecupboard pulses with cumin, turmeric and garlic to create this robust soup with crispy pancetta topping
Provided by Caroline Hire – Food writer
Categories Lunch, Soup
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 3
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large saucepan. Add the onion, 1 pack of pancetta and the carrot. Cook on a low to medium heat for 10 minutes until the onions are soft.
- Add the cumin, turmeric, garlic and chilli and cook for a further 1 – 2 minutes until the aromas are released.
- Pour in 1.25 litres of boiling water, crumble in the stock cubes and add the lentils. Bring to a simmer and cook for 20 mins, stirring occasionally to ensure the lentils aren’t sticking.
- Meanwhile, fry the remaining lardons in a small frying pan for about 10 minutes until crispy. You don’t need to add any oil as plenty will run from the pancetta.
- Serve the soup with a sprinkle of crispy lardons on top.
Nutrition Facts : Calories 493 calories, FatContent 19.1 grams fat, SaturatedFatContent 6.6 grams saturated fat, CarbohydrateContent 50.6 grams carbohydrates, SugarContent 7.3 grams sugar, FiberContent 7.7 grams fiber, ProteinContent 29.5 grams protein, SodiumContent 1.6 milligram of sodium
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Calories 420 per serving
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BEAN AND BACON SOUP RECIPE: HOW TO MAKE IT
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Total Time 01 hours 40 minutes
Category Lunch
Calories 196 calories per serving
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid., In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.
LEEK, BACON & POTATO SOUP RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours
Category Lunch, Soup
Cuisine British
Calories 175 calories per serving
- Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.
LENTIL & BACON SOUP RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 35 minutes
Category Lunch, Soup
Cuisine Mediterranean
Calories 493 calories per serving
- Serve the soup with a sprinkle of crispy lardons on top.
SLOW-COOKER CHEESY BACON POTATO SOUP RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 3
Total Time 6 hours 55 minutes
Calories 420 per serving
- In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup. Increase heat setting to High. Cover; cook about 30 minutes longer or until thickened. Stir in cheese until well melted. Crumble bacon; sprinkle over soup.
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