Bacon and Potato soup

Michelle Murphy

4 Bacon Rashes diced

2 tbsp Olive Oil

1 Leek halved & thinly sliced

750 grams Potatoes peeled & chopped

4 cups Chicken Stock

¼ cup Cream

¼ cup Chives

1 tsp Salt And Pepper

1 Clove Garlic (Minced)

Cook bacon in a large saucepan over medium-high heat for 5 mins until crispy. Remove to plate lined with paper towels. Add oil and leek to saucepan (and garlic if you are using it). Cook, stirring, for 3 minutes or until soft. Add potatoes and toss them around in the leek and oil to coat. Add the chicken stock to the saucepan. Cover and bring to the boil. Then turn heat down to low and simmer, partially covered, for approx 20 mins or until potatoes are tender. Blend to desired consistency then return to saucepan. Add cream and ¾ of the amount of cooked bacon. Stir over low heat until soup is heated through. Season with salt & pepper. Sprinkle with remaining bacon and chopped chives. Serve with crusty fresh bread or garlic bread.

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