Bacon-fried leek and potato soup

Ingredients

8 potatoes, peeled and cubed

900m! chicken stock

450g streaky bacon, chopped

3 leeks, sliced

2 garlic cloves, crushed

200m! double cream

Black pepper

Directions

1 In a large saucepan, combine the chicken stock and potatoes and bring to the boil over a high heat. Cook for 10-12 minutes until the potatoes are tender.

2 Meanwhile, cook the bacon in a large pan over a medium-high heat until golden brown and crispy. Remove to a plate using a slotted spoon, keeping the fat in the pan.

3 Reduce the heat in the pan to medium and cook the leeks in the bacon fat for 8-10 minutes until softened. Add the garlic and cook for one minute longer.

4 When the potatoes are tender, stir in the bacon-fried leeks and double cream. Use a stick blender to whizz until smooth. Season to taste with black pepper (you shouldn't need to add salt).

5 Divide between bowls and garnish with the reserved crispy bacon.