This is simply a soup that makes you feel good and the kids can’t get enough.
Gav’s been making this soup for years and there are 2 ingredients that really count — a big squeeze of Lemon juice and crispy, chewy bacon that tops the soup along with the sour cream. OK that’s 3.
INGREDIENTS — makes enough for a family of 4 with several helpings 😉
2 tbsp Olive Oil
1 Large brown onion
1 Clove finely chopped garlic
2 Celery sticks (optional but adds depth) finely diced
1 Large potato — roughly chopped
4 Carrots — large, peeled, roughly chopped
2 Leeks — trimmed and chopped (but Gav likes a bit of green)
1 Cup of chicken stock (optional but adds more flavour)
500ml of boiling water (more or less — less if adding stock)
Sea salt & cracked black pepper
1/2 Lemon — squeezed
4 Middle bacon rashers (but you can adjust) cut into 1cm pieces or thereabouts.
Sour cream to serve
Use a large deep pan. In the oil, fry off the garlic (careful not to burn) add the onion and sweat for 3-4 mins. Add the celery and the potato and keep stirring, the potato will want to stick but stick it out. Add a little water if it all gets too much. Add the carrots, leeks and give a stir for a minute or so, season then add the stock and boiling water. Bring to the boil, cover and simmer until the carrots are tender but not soft.
Take of the heat. Whizz everything up with a stick blender. You should have quite a thick consistency. Check the taste and season accordingly then squeeze in 1/2 a lemon. There should now be a nice little twang to the flavours. As the soup cools fry up the bacon pieces, don’t crisp it all, some bits are best chewy. Serve up with a generous dollop of sour cream and sprinkle bacon wildly. Best fry up extra bacon as little fingers love a little more bacon.