Basic Leek & Potato Soup

ingredients

• 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

1. Heat olive oil in a large pot over medium-high heat.
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. 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. Using a small pan, add diced bacon and cook for 5 minutes or until crispy. Set aside.
5. Add cream to the soup and simmer for 5 minutes or until heated through.
6. Taste and season accordingly, you may need more salt and pepper!
7. Sprinkle with bacon and the remaining spring onion and eat!