Preparation Time: About 5 minutes
Cooking Time: About 20 minutes
- 1 Leek
- 1 medium sized onion
- About 2 average sized potatoes sliced
- 1 rasher of bacon
- 3/4 pint of chicken stock
- salt & pepper
- pinch of nutmeg
- 200ml or so of cream (or milk)
- 1 tbsp cooking oil
First place the bacon under a hot grill, while that is cooking slice the white and light green parts of the leek, finely chop the onion and roughly slice the potatoes.
Turn your stove to high and heat the oil in a pan and then add the chopped onion and sliced leek, keep stirring from time to time so that they don’t stick. Once the onion and leek begins to brown add the potato and the chicken stock. By this time your bacon should be nice and crispy, cut the bacon into 1cm squares and add to the pan. Once the mixture begins to boil turn the heat down and simmer for about 15 minutes or until the potato is nice and soft.
Liquidise or blend the soup mixture until at the consistency you prefer, add the cream (or milk), a pinch of nutmeg and salt and pepper to taste. Serve with a sprinkle of nutmeg or place in the freezer for use later.