Potato, leek and bacon soup

• 1 leek, rinsed well and sliced
• 5 potatoes, peeled and sliced
• 1 1/2 liter chicken stock
• 4 slice of bacon rashers
• 2 tbsp olive oil
• 1 seasoning to taste

1. In a large pot, add half of the olive oil and fry the bacon rashers.
2. Remove once cooked and set aside
3. Add the rest of the oil to the pot, add leek, place lid on pot.
4. Cook gently for 10 minutes stirring occasionally
5. Add stock and potatoes to pot and cook gently until potatoes are cooked.
6. Allow to cool and blend
7. Season to taste , add finely chopped bacon and a little milk can be added if desired.
8. Top with dried parsley for colour and extra nutrients if desired

potatoes, chicken stock, bacon rashers, olive oil

Taken from cookpad.com/us/recipes/347439-potato-leek-and-bacon-soup (may not work)