Ingredients:
3 large Nadine potatoes chopped
1 large broccoli, chopped into flowerettes (or 3 small)
2 leeks, chopped
1/2 cup chopped bacon
1 litre chicken stock
1 tablespoon Wellyboot Olive Oli
1 pinch pepper
1 pinch salt
Method:
Sauté leeks until tender. Add chopped bacon, potatoes, broccoli, salt and pepper. Continue to sauté for a few minutes. Cover with stock. Simmer until potato and broccoli are tender (approximately 30 minutes). Remove from heat. Transfer soup to a blender and blend until smooth. Return to heat for approximately 5 minutes till heat through. Tastes great with crusty bread.
Serves: 4-6
Note:
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