About this recipe:A highly satisfying soup that's super-easy to make. Potatoes are heated with chicken stock, crispy bacon, sauteed leeks and double cream. Serve with fresh crusty bread.
8 potatoes, peeled and cubed
1 litre chicken stock
450g streaky bacon, cut into 2.5cm pieces
3 leeks, sliced
250ml double cream
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Method Prep:20min › Cook:40min › Ready in:1hr
In a large saucepan, bring potatoes and chicken stock to the boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of fat and set aside. Saute the leeks in the frying pan with the reserved bacon fat 8 to 10 minutes.
When the potatoes are tender, stir in the fried leeks, double cream and bacon. Stir to blend and remove from heat. Serve hot.