Leek, Potato and Bacon Soup Recipe

Directions:

1. (Saute) Melt butter in a large saucepan over medium heat then add bacon, onion and leeks. Cook, stirring, until onions are soft and not brown.
2. Add sliced potatoes to saucepan then pour in enough chicken stock to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender.
3. Add one cup of double cream or 290ml milk
4. Use blender to smooth if desired.
5. Add salt and black pepper to taste.
6. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.
7. You could add chives to top of soup if you wish.
8. Serve with crusty bread.