Potato and Bacon Broth with Cheese and Bacon Croutons
A simple and satisfying soup with crunchy Flowerdale Farm croutons.
Rating
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Time
35 Minutes
Difficulty




Ingredients
For 4 people
- 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
- 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
Method
- 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.
- In the same pan, add the remaining oil and butter and fry leek and garlic until soft and translucent.
- 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.
- 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.