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Potato leek and bacon soup
- 25g butter
- 1 large leek (white part only), thinly sliced
- 1kg potatoes, peeled, cut in 2cm dice
- 1 clove garlic, crushed
- 3 cups chicken stock
- 2 cups milk
- 150g loose bacon pieces
- 1 cup thickened cream
- 1⁄4 cup chopped chives
1. Melt butter in a large saucepan over moderate heat. Cook leek, potatoes and garlic for 5 minutes, stirring, until leek is soft. Add stock and milk. Bring to the boil; reduce heat and cover. Simmer 20 minutes or until potatoes are tender. Cool 10 minutes. Blend in batches until smooth.
2. Meanwhile, heat an oiled medium frying pan over high heat; cook bacon, stirring, until crisp. Add bacon to soup with cream. Stir over moderate heat until hot. Remove 2 cups of the soup and reserve. Stir chives into the remaining soup; season to taste and serve.
Substitute low-fat milk and light cream to reduce kilojoules. Buy bacon pieces from the deli, or use diced bacon. For vegetarians, omit bacon and replace chicken stock with vegetable stock. Use a food processor, electric blender or stick mixer to puree the soup.