Leek, Potato & Bacon Soup

Ingredients:  

4 slices of streaky bacon, diced (extra to serve)

2 onions, chopped

3 leeks, washed & finely sliced

5 potatoes, peeled & chopped

1.5 litres chicken stock

100ml single cream (extra to serve)

Method:

1. Heat a frying pan over a medium heat, melt a large knob of butter, and fry the bacon and onion until soft. 

2. Add the leeks and potatoes, reduce the heat and cook for 7-8 minutes.

3. Add the stock, bring to the boil, then simmer for approx. 15 mins, blend in a food processor or with a stick blender. 

4. Once smooth stir through the cream and season to taste. Serve piping hot, with a garnish of extra crispy bacon and a swirl of cream.

If you want to make this vegetarian, just leave out the bacon