ingredients

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• ✓2 tsp olive oil
• ✓2 leeks, thinly sliced
• ✓500g potatoes, peeled, coarsely chopped
• ✓1L chicken liquid stock
• ✓2 spring onion stalks (1 for garnish), sliced
• ✓2 garlic cloves, crushed
• ✓1/4 cup heavy cream
• ✓2 bacon rashers, diced
• ✓1 tsp salt
• ✓1 tsp pepper

method

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1. 1

   Heat olive oil in a large pot over medium-high heat.

2. 2

   Add leek, 1 spring onion and garlic into the pot. Cook, stirring, for 5 minutes or until softened. Add potatoes. Cook, stirring often, for 5 minutes

3. 3

   Add chicken stock, salt and pepper. Simmer, partially covered, for 15 minutes or until potatoes are soft. Use a stick blender to blend until smooth.

4. 4

   Using a small pan, add diced bacon and cook for 5 minutes or until crispy. Set aside.

5. 5

   Add cream to the soup and simmer for 5 minutes or until heated through.

6. 6

   Taste and season accordingly, you may need more salt and pepper!

7. 7

   Sprinkle with bacon and the remaining spring onion and eat!