Recipe: Potato and Leek Soup

Servings: 6

Prep time: 15 minutes

Cook time: 45 minutes

Total time: 60 minutes

Ingredients:

• 4 tablespoons olive oil
• 6 pieces of bacon
• 1 whole leek
• 2 sticks celery
• 4 red pontiac potatoes cut into small pieces (2-3 cm pieces)
• ½ large cauliflower or 1 small one, large cored and chunked into 5 cm pieces
• ½ brown onion
• 1L Liquid Gold Bone Broth
• 2 cups water
• Salt and pepper
• Chives (for garnish)

Instructions:

1. In a large pot over medium heat, warm 2 tablespoon olive oil. Add leek, 4 pieces of bacon, onion and cook until they become soft. Add celery, potatoes, cauliflower, broth and water to the pot. Cover, increase to high heat and bring to a boil. Then lower to medium heat. Cook until potatoes are soft, about 40 minutes.
2. Dice 2 slices of bacon into cubes and add to a fry pan with ½ tablespoon of oil. Fry until crispy and set aside.
3. Use a stick blender and blend till smooth. Ladle into bowls and garnish with chives, crispy bacon and black pepper. Serve hot.