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For the garnish:

  • Streaky bacon 100 g
  • Leeks 250 g
  • Prunes canned in juice 100 g

For the soup:

  1. For the garnish:

    • Wash and thinly slice the leeks.
    • Cut the bacon into thin strips.
    • Heat the oil and add the bacon then cook for 3-4 min.
    • Add the leeks and continue to cook for a further 3-4 min.
    • Drain the prunes then thinly slice.
    • Cover and set aside until needed.
  2. For the soup:

    • Pour the KNORR 100% Cream of Chicken soup into the softened leeks and bacon.
    • Bring to a simmer for 5 min.

  3. To finish:

    • Pour the hot soup into serving bowls and garnish with the thinly sliced prunes.

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