4 rashers of bacon (rind removed) dices
2 tblsp olive oil
1 leek trimmed and sliced
750 gm potatoes
4 cups chicken stock.
Cook bacon until crisp.
Add leeks and oil to a saucepan and cook until soft.
Added the peeled and diced spuds and mix the leek mixture over the spuds.
Add chicken stock and bring to boil and simmer for 20 mins until spuds are cooked.
Blend the the consistency you want and then add 1/4 cup cream and crispy bacon.
Note: I cheat.... I use diced bacon. Also I use a stick blender in the saucepan as this saves on dishes. Also I find the soup will blend together better is the soup is still hot.
Also the chicken stock I use either 4 chicken stock cubes and 4 cups of water. Or if I have home made chicken stock in the freezer, I'll use this.
Crisy bread and good company a must.
technorati tags: soup