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.