This recipe demonstrates just how rich and satisfying an inexpensive soup without meat or stock can be.
Heat oil in a large saucepan; add bacon and cook, stirring occasionally, until crisp. Remove from pan.
Add leeks to pan and cook, stirring for about 5 minutes or until leeks are tender. Add potatoes and stock and bring to the boil; reduce heat and simmer, uncovered, for about 40 minutes.
Remove from heat; cool slightly. Using the StickMaster, process until thick and chunky.
Add cooked bacon to soup and reheat until hot. Season to taste with freshly ground pepper.
Serve soup topped with parmesan cheese.
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