Potato and Leek Soup with Bacon


  • 2 cloves garlic
  • Knob butter
  • 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.