Recipe: Leek, bacon and potato soup

Serves 6-8 (Quite a lot - but it freezes really well)

Ingredients

• 30g butter
• 3 rashers of chopped streaky bacon
• 4 medium potatoes, peeled and diced
• 1.4 litres of vegetable stock
• 1 onion, chopped
• 4 rashers of streaky bacon to serve
• 400g trimmed leeks, sliced and washed

Method

• Melt the butter in a large pan.
• Add the chopped onions, and chopped bacon. Stir until it starts to turn golden before tipping in the potatoes and leeks. Cook gently for about 5 minutes.
• Pour in the stock and bring to the boil. Put a lid on the pan and simmer for 20 minutes on a low heat until the vegetables have softened.
• Blend in a  food processor (I had to do it 3 batches).
• Return to the pan and taste. Season with salt and pepper.
• Grill the remaining streaky bacon until crisp. Sprinkle some over each bowl of soup. 
• Serve with warm crusty bread and butter.