Potato And Leek Soup With Crispy Bacon - cooking recipe

Ingredients

2 large (about 400c) potatoes
4 bacon strips
2 Tbsp. oil
1 small leek, sliced
1 clove garlic, crushed
2 1/2 c. chicken stock
1/3 c. cream
1/4 c. milk
1 Tbsp. chopped fresh chives
1 tsp. French's mustard

Preparation

Chop potatoes into 1 cm cubes.
Cut bacon into thin strips. Heat half the oil in pan; add bacon and cook, stirring, until bacon is crisp.
Drain on absorbent paper.
Heat remaining oil in pan; add leek and garlic and cook, stirring, until leek is soft. Stir in stock and half the potatoes; simmer, covered, until potatoes are tender.
Blend or process potato mixture until smooth; return to pan with remaining potato and half the bacon. Simmer, uncovered, until potato is tender.
Stir in cream, milk, chives and mustard; stir until heated through.
Serve soup sprinkled with remaining bacon.
Serves 2.
Soup can be made a day ahead.
Storage:
Covered, in refrigerator.
Freeze:
Not suitable.
Microwave:
Suitable.