Creamy leek, potato and bacon soup

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Ingredients

• 20g butter

• 1 leek, pale section only, coarsely chopped

• 1 brown onion, diced

• 2 large potatoes, peeled and chopped

• 5 C chicken stock

• 1/2 C thickened cream

• 6 pieces of bacon, diced

• Fresh chives, chopped to serve

• Salt and pepper to taste

Directions

Heat the butter in a large pot over medium heat. Add the leek, onion, celery and potato. Cook stirring for 5 mins or until the vegetables begin to soften. Add the stock and cream., bring to the boil. Reduce heat to low, simmer and stir for approx 20 mins or until the veges are soft. Set aside to cool and then use a blender to blitz out the lumps. Meanwhile in a frying pan fry off the diced bacon until crispy. Stir 3/4 of the bacon pieces into the blitzed soup, save some to sprinkle on the top with the chives and salt and pepper to taste when you serve up.

Yum!

Sarah X