Potato Leek Soup with Crispy Bacon

• 3 large leeks, white and light green parts only, sliced
• 400g floury potatoes (Maris Piper or King Edward), peeled and diced
• 4 rashers smoked back bacon
• 700ml chicken or vegetable stock
• 100ml single cream or crème fraîche
• 2 garlic cloves, sliced
• 1 tbsp butter
• Small bunch chives, finely chopped
• Salt and white pepper

1. 1

   Melt the butter in a large saucepan over medium-low heat. Add the leeks and a pinch of salt. Cook gently for 10 min, stirring often, until completely soft and collapsed but not coloured.

2. 2

   Add the garlic and cook 1 min. Add the diced potatoes and pour over the stock. Bring to a boil, then simmer uncovered for 15–18 min until the potatoes are completely tender when pierced with a knife.

3. 3

   While the soup cooks, cut the bacon rashers into small lardons. Fry in a dry non-stick pan over medium-high heat for 4–5 min until crispy. Drain on kitchen paper.

4. 4

   Remove the soup from heat and blitz with a stick blender until completely smooth. Add the cream, stir, and taste — season generously with salt and white pepper.

5. 5

   Ladle into bowls, swirl in a little extra cream if you like, scatter over the crispy bacon lardons and chopped chives.