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Bacon, Leek And Potato Soup
Bacon, Leek And Potato Soup

Before you jump to Bacon, Leek And Potato Soup recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with The Right Foods.

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Know that blueberries are great for your heart. You should know that blueberries have lots of antioxidants, particularly pterostilbene. Pterostilbene acts so much like the resveratrol that is found in grapes. This specific antioxidant helps your body to be a lot better at breaking down your fats and cholesterol. The more effortless it is for your body to break down fat and cholesterol, the less likely it is for those things to clog your system and cause heart problems. That, essentially, helps your heart be in great condition.

There are plenty of foods that are good for your body. It’s true that everything mentioned in this article can help your body in a variety of ways. They are particularly good, though, for helping you keep your heart healthy. Try to start incorporating these heart-healthy in your diet every day. Your heart will greatly benefit from it!

We hope you got insight from reading it, now let’s go back to bacon, leek and potato soup recipe. You can have bacon, leek and potato soup using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook Bacon, Leek And Potato Soup:
  1. You need 6-8 trimmed leeks, sliced
  2. Get 1 large onion, peeled and diced
  3. Provide 4 medium potatoes, peeled and diced
  4. You need to taste Salt
  5. Provide to taste Ground black pepper
  6. Take 150 ml single cream
  7. Take 4 bacon rashes, diced
  8. You need 1.4 l hot chicken or vegetable stock
  9. Get 2 tbsp butter
Instructions to make Bacon, Leek And Potato Soup:
  1. Melt the butter in a pan and add the onion and bacon and fry until the onion has softened.
  2. Add in the leeks and potatoes, reduce the heat and cover with lid. Cook for a further 5-10 minutes. Stir or shake the pan occasionally.
  3. Add in the stock, Season with salt and pepper and simmer covered with lid for 20-25 minutes or until vegetables have softened.
  4. Allow to cool for about 30 minutes or so before blending the vegetables.
  5. Return to the heat and add the cream. Cook for a few minutes, don't allow to boil.
  6. Taste and season if needs be.
  7. While the the soup is resting fry the bacon until crispy and crunchy.

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