Melt the butter in a large pan, then fry bacon
and onion, stirring until they start to turn
golden. Tip in the leeks and potatoes, stir
well, then cover and turn down the heat. Cook
gently for 5 minutes, shaking the pan every now
and then to make sure that the mixture doesn't
catch.
Pour in the stock, season well and bring to the
boil. Cover and simmer for 20 minutes until the
vegetables are soft. Can blend until smooth or
leave chunky. Add cream/milk.
Serving
Suggestions
Can serve with crispy bacon scattered on top
Originally Submitted
8/9/2015
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