Leek, Potato and Smoked Bacon Soup

Ingredients

• 150 g smoked bacon lardons
• 3 leeks
• 500 g potatoes
• 1000 ml chicken stock
• 100 ml double cream
• 2 clove garlic cloves
• 20 g butter

Method

1. 1

   Melt the butter in a large pot and fry the bacon lardons for 3 minutes until golden.

2. 2

   Slice the leeks and add to the pot with the crushed garlic. Cook for 5 minutes until softened.

3. 3

   Peel and dice the potatoes and add to the pot along with the chicken stock.

4. 4

   Bring to the boil, then simmer for 20 minutes until the potatoes are completely tender.

5. 5

   Use a potato masher to partially crush the soup for a chunky texture. Stir in the cream, season and serve.