Bacon is an excellent ingredient for spicing up soups. The best bacon for this soup is streaky bacon because the bacon fat adds lots of flavour. But any smoked bacon can be used instead. Like all our leek and potato soups, this freezes very well.

SERVINGS
Four good sized bowls of soup
PREPARATION TIME
15 minutes
COOKING TIME
25 to 30 minutes
FREEZES?
Yes, excellent for freezing

INGREDIENTS
Five medium leeks trimmed and chopped - 650 grams / 1 lb 8 oz
Two medium potatoes (cubed) - 500 grams / 1 lb 2 oz
Streaky bacon (smoked if possible) - 8 rashers
Stock, fresh vegetable or water and two stock cubes - 1 litre / 2 pints / 5 cups
Milk - 225 ml / ½ pint / 1¼ cups
Butter - 50g / 2½ tbspns
Salt and pepper - To taste

COOKING
1. Melt the butter in a pan on a medium heat. Add the bacon rashers to the pan and fry them for about 5 minutes, turning them over once.

2. Turn the heat to medium low, then add the leeks and potatoes to the pan. Cook for 10 minutes turning occasionally.

3. Add the stock to the pan and cook for a further 20 minutes until the potatoes are softened and cooked through. Add the salt and pepper to season the soup.

4. Add the milk and continue to cook for a further 5 minutes on medium low setting. Do not let the soup boil.

5. Blend the soup in a food processor and then transfer back to the pan to reheat through for a couple of minutes.

6. Serve the soup immediately into warmed bowls. If you want to garnish the soup, chop some parsley and sprinkle over the top. Serve with lots of chunky bread or French rolls.