Bacon Leek and Potato Soup
4 rashers rindless bacon, diced
2 tablespoon olive oil
1 leek, trimmed, halved, and thinly sliced
750g potatoes, peeled and chopped
1 litre chicken stock
¼ cup cream
¼ cup chopped chives
Cook bacon in a large saucepan over a medium heat for 5 minutes or until crisp. Place on a plate lined with paper towels.
Add oil and leek to the saucepan and cook for 3 minutes or until soft. Add potatoes and toss to coat in leek mixture.
Add stock to saucepan, cover and bring to the boil. Reduce heat to medium low and simmer for 20 minutes.
Blend in batches to desired consistency. Return to saucepan, add cream and ¾ of the bacon. Stir over low heat until heated through. Serve in bowls sprinkled with remaining bacon and chives