Directions
Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

1. Peel and rinse the potato and then thinly slice.
2. Remove outer layer of leeks, cut off the root and slice in half, lengthways.
3. Rinse through the layers so all the dirt gets out; then finely slice the leeks.
4. Cut the fat/rind off the bacon and chop into small pieces.
5. Add olive oil or butter to a large pot. Put it on a low-medium heat and add thinly sliced potato, leeks and bacon.
6. Saute for around 10 minutes, or until potatoes and leeks soften and bacon has cooked; don't brown.
7. Add the chicken stock then give the potatoes, leeks and bacon a good stir. Leave to cook for a further 10 minutes – or longer if it needs.
8. Season with pepper to taste. (I wouldn't add any salt as the stock cubes are salty enough, but, it's down to personal choice.)
9. Heat the milk in microwave for 1 minute.
10. Carefully, pour soup into a blender and blitz for 30 seconds (you may need to do a couple of batches.)
11. Gently, transfer back into the pot and stir in the hot milk. Remove from heat and ladle into soup dishes.
12. Add a swirl of single cream to serve. Serve with crusty bread/rolls or garlic bread.