Ingredients
- 2 tablespoons butter (salted)
- 3 ounces sliced bacon (chopped, 3 slices streaky bacon)
- 8 ounce yellow onion, chopped (1 onion)
- 14 ounces leeks, trimmed, sliced and well washed
- 1 pound potatoes, peeled and diced
- 6 cups vegetable stock (how)
- 5 ounces half and half (single cream)
- 4 ounces sliced bacon (4 slices streaky bacon, to serve)
How to Make
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Step 1: Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden.
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Step 2: Add the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn’t stick.
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Step 3: Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan as you go.
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Step 4: Pour the cream into the mixture and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.
We hope you enjoy this recipe!
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