Potato And Leek Soup

Ingredients

2 tbsp olive oil
50g butter
1 leek, trimmed and thinly sliced
2 cloves garlic
500g Desiree potatoes, peeled and roughly chopped
1 litre vegetable stock
1 spring onion, thinly sliced
4 rashers bacon
sour cream

Method

1. Heat oil and butter in large saucepan over high heat.  Add leek and garlic and cook for 5 mins until leek has softened.  Add potatoes and cook for further 5 mins.

2. Add 1 litre of vegetable stock and bring to boil.  Reduce heat to low-med and simmer, stirring occasionally for 25 mins or until potatoes are tender.

3. Using a stick blender, blend leek and potato mixture until smooth.  Season with salt and pepper to taste.
4. Chop bacon into small squares and fry with a little olive oil until crisp.  Place on absorbent paper to drain oil.
5. Ladle soup into bowls, top with a swirl or sour cream, chopped spring onions and crispy bacon.