Potato, leek and Emmental soup

  • Portion size: Serves 4
  • Ready in 30 minutes
  • Difficulty: easy

This hearty potato, leek and Emmental soup recipe is an ideal winter warmer.

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Ingredients

  • 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
  • ¼ tsp nutmeg
  • 1 onion, thinly sliced
  • 25g butter
  • ½ tbsp sugar
  • 100g Allgäu Emmental, grated
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Method

  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.
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  5. Ladle the soup into bowls, top each with grated Allgäu Emmental, some caramelised onions and serve with warm crusty bread.
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