Name: Potato, fennel and bacon soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: Potato, fennel and becon; 2 tablespoon olive oil; 1 leek, washed, sliced; 1 fennel bulb, trimmed, chopped; 1 clove garlic (optional); 1 kilogram potatoes, peeled, chopped; 1 litre vegetable stock; 2 cup water; crispy bacon or chorizo, to serve; 1 handful baby spinach leaves, to serve

Potato, fennel and bacon soup

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Serves 8

Prep

10M

Cook

30M

Total

40M

Ingredients

Potato, fennel and becon

2 tablespoon olive oil

1 leek, washed, sliced

1 fennel bulb, trimmed, chopped

1 clove garlic (optional)

1 kilogram potatoes, peeled, chopped

1 litre vegetable stock

2 cup water

crispy bacon or chorizo, to serve

1 handful baby spinach leaves, to serve

Method

Potato, fennel and becon

1.In a stock pot, heat oil on medium. Saute leek, fennel and garlic 3-4 minutes until very tender. Add potato, stock and water. Season to taste.

2.Cook potato for 20-25 minutes until very tender.

3.Using a hand blender or food processor, process potato mixture until pureed. Reheat on low and season to taste. Serve topped with crispy bacon and spinach leaves.

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Ingredients

Method

Potato, fennel and becon

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