Potato and Leek Soup

Ingredients

Method

1. Prepare the ingredients, slice the leek, chop the onion, peel and cut the potatoes into cubes.

2. In a large, deep pan, fry the bacon until golden and set aside. For a vegetarian soup, without bacon, move on to the next step.

3. In the same pan where you fried the bacon, add the butter and sweat the leek and onion until soft.

4. Add the potatoes and the vegetable/chicken stock and let it cook until the potatoes are soft when pierced with a fork or the tip of a knife.

5. Set aside some of the potato in pieces in a bowl.

6. Use a hand blender to blitz the soup until creamy, add a little double cream if you would like it to be thicker.

7. Add the reserved portion of soup without blitzing and adjust the salt and a pinch of nutmeg if you wish.

8. Serve topped with the bacon cubes.