A thick, rich, creamy soup that's perfect for winter. The bacon adds a lovely saltiness, the potatoes keep the soup creamy and the leeks add a hint of sweetness. Swirl with a little single cream right before serving if desired.
- 350g each leeks and potatoes
- 250g smoked bacon, fat removed
- 850ml chicken stock
- 150ml milk
- Oil to fry
Dice the potatoes and slice the leeks, after giving them a thorough wash under the tap. Chop the bacon.
Heat oil in a saucepan and add the leeks, potato and bacon. Fry over a low-medium heat for 15-20 minutes until the potatoes and leeks are softened but not overly browned. Add the stock and simmer for 5-10 minutes or until the potatoes and leeks are tender. Blend using a hand blender until smooth.
Warm the milk in a separate saucepan and add to the hot, smooth soup while off the heat. Stir well. Season with pepper to taste.