Ingredients:
- 2 leeks, finely sliced
- 5 large potatoes, peeled and cubed
- 50g butter
- 4 bacon rashers, finely diced
- 750ml chicken stock
- salt and pepper, to taste
- cream, to serve
- fresh chives, chopped, to serve
- crusty bread, to serve
Method:
- Remove and discard the dark green tops of the leek. Finely slice the remainder of the leek and wash in a colander to remove any grit.
- Peel and wash potatoes then dice into 2cm cubes, and finely dice bacon
- Melt butter in large pot over a medium heat. Add leeks and bacon and cook for 3 minutes whilst stirring until leeks are soft
- Add stock and potatoes and bring to the boil, then cover pot. reduct heat to low and simmer ingredients for 30 minutes
- Once
