Potato, Carrot And Leek Soup - cooking recipe

Ingredients

1 tsp vegetable oil
600 g potatoes, peeled and diced
400 g carrots, peeled and diced
2 None leeks, trimmed and sliced
1 litre vegetable stock
200 ml whipping cream
4 None streaky bacon rashers

Preparation

Heat the oil in a saucepan, add the potato, carrot and leek and saute for 3-4 mins. Add the stock, bring to a boil and simmer for 12-15 min.
Remove 1/3 of the vegetables from the soup and set aside. Puree the soup using an immersion blender then mix in the cream and season. Keep warm.
Heat a non-stick frying pan, add the bacon and cook for 5-6 mins until crisp. Remove the bacon from the pan and chop. Divide the soup between 4 bowls and add the reserved vegetables. Garnish with bacon and serve.