Potato, Leek & Emmental Soup

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 200 g smoked streaky bacon, chopped
• 500 g potatoes, roughly chopped
• 500 g leeks, trimmed and chopped
• 900 ml chicken stock
• 1 tablespoon chopped fresh marjoram
• 1 tablespoon chopped fresh thyme
• 1/4 teaspoon nutmeg
• 1 onion, thinly sliced
• 25 g butter
• 1/2 tablespoon sugar
• 100 g swiss cheese, grated

Recipe

• 1 1. fry the bacon in a large pan over a medium heat for 5 minutes. add the potatoes, leeks, stock, marjoram, thyme and nutmeg. cover and simmer, stirring occasionally, for 20 minutes. season with salt and freshly ground black pepper.
• 2 2. meanwhile, in a small pan, cook the onion in the butter over a medium heat for 5 minutes. add the sugar and allow the onion to caramelize – this may take a few minutes.
• 3 3. in a food processor, purée the bacon and vegetables, in batches, until smooth. return the soup to the pan, and stir in 150ml boiling water.
• 4 4. ladle the soup into bowls, top each with grated allgäu emmental, some caramelised onions and serve with warm crusty bread.