Potato and Leek Soup with Bacon
2 cloves garlic
2 - 3 rashers of bacon, chopped
3 leeks, sliced in half lengthways then chopped (make sure you rinse under water)
6 medium potatoes, peeled and chopped
4 cups chicken stock
½ cup cream
Melt butter in big saucepan, fry garlic, bacon and leeks until softened.
Add potatoes and stock, bring to the boil then turn down to a gentle simmer.
Once all cooked, about 20 mins, blend with a stick blender.
Add cream and stir.
Serve with parmesan crisps and fresh bread.