Potato and Bacon Broth with Cheese and Bacon Croutons

Potato and Bacon Broth with Cheese and Bacon Croutons

A simple and satisfying soup with crunchy Flowerdale Farm croutons.

Time

35 Minutes

Difficulty

Ingredients

For 4 people

  • 0.5 cup(s) Flowerdale Farm Parsley, roughly chopped
  • 1 pinch of salt and pepper or to taste
  • 1 large leek, rinsed and thinly sliced into rings
  • 1 punnet Flowerdale Farm Cheese and Bacon Croutons
  • 1 liter(s) water
  • 1 knob butter
  • 1 liter(s) good quality chicken stock
  • 4 rashes of bacon, rind removed and cut into thin strips
  • 1 sprig rosemary
  • 4 large Sebago potatoes, peeled and cut into 2cm cubes
  • 2 tablespoon(s) olive oil
  • 1 bay leaf
  • 2 cloves garlic, crushed

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Featured Chef's Recipe

Jeffrey Tan

Method

  1. Heat ½ the oil in a large saucepan and fry bacon for 2 minutes over a medium heat, stirring constantly. Remove from pan, drain on paper towel and set aside.
  2. In the same pan, add the remaining oil and butter and fry leek and garlic until soft and translucent.
  3. Add potato and toss to coat in the oil. Add stock, water, rosemary and bay leaf to to the pan, and bring to boil. Reduce stove to a low heat and simmer until potatoes are tender.
  4. Remove rosemary sprig and bay leaf and return the bacon to the pot. Add salt and pepper to taste. Serve out soup amongst 4 serving bowls and top each with croutons and parsley. Serve immediately.