Smoky Bacon, Sweetcorn and Potato Soup Recipe

A hearty soup from Gordon that's easy to whip up using store cupboard ingredients

Serves 4-6

Ingredients

• Olive oil, for frying
• 1 onion, peeled and diced
• 4 rashers of smoked streaky bacon, chopped into small pieces
• 2 bay leaves
• 2 potatoes, peeled and diced into 1cm cubes
• 1 leek, trimmed and finely chopped
• 1 x 375g tin creamed corn
• 1 x 200g tin sweetcorn, drained
• 750ml chicken or vegetable stock
• 500ml whole milk
• Sea salt and freshly ground black pepper

Method

1. Place a large saucepan or hob-proof casserole dish over a medium heat. Add a dash of oil and fry the onion until softened. Add the bacon and continue to cook until lightly coloured. Stir in the bay leaves.

2. Add the potatoes and leek and cook for 5–7 minutes, until the leek is soft.

3. Stir in the creamed corn and sweetcorn, then pour in the stock and milk. Bring to a gentle simmer and cook for 15 minutes, or until the potatoes are completely soft and the flavour well developed.

4. Taste and adjust the seasoning as necessary. Serve in warm bowls.