Serves 6 as a starter and 4 as a main.

Potato, leek and Emmental soup recipe

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Ready in 30 minutes

200g smoked streaky bacon, chopped
500g potatoes, roughly chopped
500g leeks, trimmed and chopped
900ml chicken stock
1 tbsp chopped fresh marjoram
1 tbsp chopped fresh thyme
1/4 tsp nutmeg
1 onion, thinly sliced
25g butter
1/2 tbsp sugar
100g Allgäu Emmental, grated

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1. Fry the bacon in a large pan over a medium heat for 5 minutes. Add the potatoes, leeks, stock, marjoram, thyme and nutmeg. Cover and simmer, stirring occasionally, for 20 minutes. Season with salt and freshly ground black pepper.
2. Meanwhile, in a small pan, cook the onion in the butter over a medium heat for 5 minutes. Add the sugar and allow the onion to caramelize – this may take a few minutes.
3. In a food processor, purée the bacon and vegetables, in batches, until smooth. Return the soup to the pan, and stir in 150ml boiling water.
4. Ladle the soup into bowls, top each with grated Allgäu Emmental, some caramelised onions and serve with warm crusty bread.

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mabel | November 7

The emmental in this soup really makes it - I made a batch and got three meals out if it!

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