LEEK BACON AND POTATO SOUP

Ingredients

ȩ 25g butter ȩ 3 rashers streaky bacon, chopped ȩ 1 onion, chopped ȩ 400g pack well washed, trimmed and sliced leek ȩ 3 medium potatoes, peeled and diced ȩ 1.4L vegetable stock ȩ 140ml cooking cream ȩ 4 rashers streaky bacon, to serve

Steps

1. Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden.

2. Tip in the leeks and potatoes, stir well, then cover and turn down the heat.

3. Cook gently for 5 minutes, shaking the pan occasionally.

4. Pour in the stock, season well and bring to the boil.

5. Cover and simmer for 20 minutes until the vegetables are soft.

6. Leave to cool for a few minutes, then blend in a food processor in batches until smooth.

7. Return to the pan, pour in the cream and stir well. Taste and season if necessary.

8. Serve with tasty crisp bacon and toasted crusty bread on the side.