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Garden Pea & Leek Soup

Garden Pea & Leek Soup


  1. Dissolve the chicken stock cubes in the boiling water. Add in the potato and cook for 5 minutes. Next, add the sliced leek and let everything boil for 10 minutes.

  2. Lastly, add in the peas and cook for a further 5 minutes. Puree everything with a hand blender.

  3. Top the soup with the bacon strips and season with salt and pepper.

    • For extra crispy bacon, bake in the oven at 400º F for 18-24 minutes. Then pull the strips from the oven and place on a paper towel covered plate.

    • You can save the excess bacon grease for other recipes!

Macronutrients per Serving:

Calories: 278
Protein: 16g
Carbs: 40g
Fat: 6g

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