Potato, Leek and Bacon Soup

It's still bloody freezing outside even if most of the snow has melted. So here is a lovely cheap warmer for you to enjoy.

Serves: 6

2 Leeks, finely sliced
25g Butter
1 Onion, finely sliced
450g Potatoes, peeled and cut into small cubes
1 litre Vegetable stock
4 rashers of Streaky bacon, chopped
100ml Whole Milk
150ml Double Cream, plus extra
3 Extra rashers of Streaky Bacon,

1. Melt the butter in a pan. Add the onion and bacon to the pan and cook until the onions have softened.

2. Add the leeks and potatoes to the pan and reduce the heat. Cook gently for about 10 minutes with the lid is on. Shake the pan occasionally so the contents don't stick to the bottom.

3. Pour in the stock and season. Bring to a boil and reduce the heat. Cover and leave for about 20 minutes.

4. While the soup is boiling, heat some olive oil/butter and fry the extra bacon until its crispy.

5. After the soup has boiled, use either a hand blender or food processor, blend the contents until it's smooth. Once it's blended add the milk and cream to the pan and stir well. Taste and season. Pour into bowls, top with the crispy bacon and a drizzle of cream. Serve with bread.

Tips:

• Make it creamier by adding a bit more cream

• Make it vegetarian by getting rid of the bacon and top the soup with croutons

Pea Soup With Croutons

This soup is quick and easy and only needs a few ingredients, so cheap to make. Plus it's that time of year where it's getting colder and we all need something to warm ourselves up. 

Serves 4

Soup

400g Frozen Peas

1 Onion, finely chopped

1/2 tsp Mint

1/2 Garlic Clove, Crushed

3 Rashers of Bacon, chopped

Half a Pint of Vegetable Stock

Salt and Pepper

Croutons

1/2 tbsp Olive Oil

1 Garlic, crushed

2 Rashers of Bacon, chopped finely

1/2 Slices of Bread

1.  Fry the bacon for a few minutes. Then add the garlic and onion and fry until softened. 

2. Add the Vegetable stock to the pan with the peas and boil until the peas have cooked through.

3. While the peas are boiling, mix the olive and garlic together and dip the bread in oil. Fry the bread and bacon in a pan.

4. Once the peas have cooked, blitz with a handblender. Season if needed. Pour into bowls, top with croutons and bacon and serve with crusty bread.