Potato, Bacon and Leek Soup
It’s extremely cold here in the UK at the moment (coldest winter for over 30 years apparently), so what better way to warm yourself up than to have a lovely bowl of homemade soup! I often cook up chicken soup however I fancied a change and to make something a bit more filling, so I adapted a sweetcorn soup recipe and made a dozen portions of this to cool and freeze for lunches over the next couple of weeks 
The soup is great for a base and for freezing. Then when you want to eat it you can just add in some fresh vegetables and/or a bit of extra meat such as cooked chicken, bacon or prawns.
Ingredients
1 teaspoon of butter
2 large potatoes sliced
1 medium onion chopped finely
1 leek, chopped
3 rashers of streaky bacon, chopped
1 pint / 268ml of chicken stock
150g of frozen sweetcorn
700ml of milk
1 tablespoon of corn flour
Method
Fry the onions and bacon in the butter in a large/tall sauce pan until the onions are soft. Add the potatoes, leek and stock. Bring to the boil and then simmer for 15-20 minutes until the potatoes are soft (you can add in a chopped celery too at this point if you want to). Blend the corn flour with the milk and add that plus the sweetcorn to the pan and stir well. Bring to the boil and simmer for a further 5 minutes. Blend the soup with a hand blender. Mix in some seasoning to suit your own taste.
For freezing: put the soup into freezable containers and allow to cool before freezing.
For eating: put the soup into a saucepan and add some sweetcorn plus either some prawns, chopped bacon or chicken (all already cooked, but can be cold). Add some extra veg such as peas or leek if you wish.
It’s pretty simple but it’s quite filling and it’s great on a cold winters day
This article is reproduced by kind permission of Sarah Anderson Food and Drink Meanderings
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