1 oz butter
3 rashers streaky bacon, chopped
I onion, chopped
400g trimmed leeks, sliced and washed
3 medium potatoes, peeled and diced
1.4 litres hot vegetable stock
142 ml pot single cream
4 rashers crisp streaky bacon to serve.
Melt butter in large pan, fry the bacon and onion until golden brown. Tip in leeks and potatoes, stir well then cover and turn down the heat. Cook gently for 5 mins, shaking pan every now and then to make sure that the mixture does not catch.
Pour in the stock, season and bring to boil. Cover and simmer for 20 mins until vegetables are soft. Leave to cool for a few minutes then blend in a food processor until smooth, pour in the cream and stir well.
Taste and season. Serve scattered with the crisp bacon.
Lovely with warm crusty bread