Leek, Potato and Bacon Soup

1. 1

   (Saute) Melt butter in a large saucepan over medium heat then add bacon, onion and leeks.

2. 2

   Cook, stirring, until onions are soft and not brown.

3. 3

   Add sliced potatoes to saucepan then pour in enough chicken stock to just barely cover the potatoes.

4. 4

   Continue cooking over medium heat until potatoes are tender.

5. 5

   Add one cup of double cream or 290ml milk

6. 6

   Use blender to smooth if desired.

7. 7

   Add salt and black pepper to taste.

8. 8

   Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.

9. 9

   You could add chives to top of soup if you wish.

10. 10

    Serve with crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.