Garden To Plate - Wintery Leak, Potato and Bacon Soup

What You'll Need

20g Butter
1 Leek
1 Onion
3 Large Potatoes
5 Cups Chicken Stock
1/2 Cup Cream
200g Bacon
Sour Cream, to serve
Chopped fresh chives, to serve
Toasted Turkish bread, to serve

Roughly chop the Leek, Onion and Potatoes.
In a large saucepan over medium heat melt the butter. Add in the chopped vegetables. Cook for about 5 minutes until the vegetables begin to soften.
Add the chicken stock and cream to the saucepan. Bring the mixture to a boil, then reduce the heat and bring it down to a low simmer.
Simmer uncovered for about 25 minutes, stirring occasionally, until the vegetables are tender.
Remove from the heat and let it cool for 10 minutes. While cooling, cook up the diced bacon over a medium heat until it’s crispy.
Using a stick blender, carefully blend the soup until it reaches your desired consistency then stir in one third of the cooked bacon.
To serve, ladle the soup into bowls and top with a dollop of sour cream, a sprinkle of chopped chives and the remaining bacon.
Serve with toasted Turkish bread on the side. Enjoy this hearty and creamy soup, perfect for warming up on a chilly day!