
Rachel Allen's Potato, Leek, and Smoked Bacon Soup
Ingredients (15)
- 1 tablespoon sunflower or olive oil
- 4 slices (rashers) bacon, diced
- 2 tablespoons (25g) butter
- 1 onion, coarsely chopped
- 1 large leek, trimmed and diced
- 2 large potatoes (about 1 pound/450g in total), peeled and diced
- Salt and freshly ground black pepper
- 5 cups (1.2L) chicken stock or vegetable stock
- Parsley Pesto:
- 1/2 ounce (15g) fresh flat-leaf parsley
- 1 clove garlic, coarsely chopped
- 1 tablespoon pine nuts, lightly toasted
- 1 tablespoon finely grated Parmesan cheese
- 4 tablespoons extra virgin olive oil, plus more if needed
- Salt and freshly ground black pepper
Directions
Learn how to make this recipe at Serious Eats