Creamy Leek & Potato Soup

Autumn is certainly letting us know its arrived, the wind and the rain are howling round my house this evening. Perfect weather for soup.    This thick creamy soup is delicious served with warm fresh crusty bread and couldnt be simpler to make.  I find that this is nicer made the day before and reheated when required.  Ensure you refrigerate as it contains cream.   I have added bacon for flavour, but its not necessary and can be left out.

Ingredients


4 large potatoes (6 medium ones, 10 small ones...you get the picture), diced
1 pint of chicken or vegetable stock
1 medium onion, chopped finely
4 slices streaky bacon (chopped)

284 ml cream (can use any kind for this as its not used to thicken the soup...whipping is lowest fat)
1 medium leek, chopped finely
Salt & Pepper
Splash of olive oil.

Method

Pour olive oil into saucepan and heat, add bacon and cook until crispy (3 - 4 minutes),

Remove bacon and set aside

Saute onion in bacon juice until soft

Add leeks and saute for 3 minutes

Add potatoes and stock, bring to boil.  Simmer until all ingredients are soft

Blitz with hand blender or in food processor.

Add cream, and crispy bacon

Serve (reheat if necessary)