Potato And Leek Soup With Crispy Bacon

• 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

1. Chop potatoes into 1 cm cubes.
2. Cut bacon into thin strips. Heat half the oil in pan; add bacon and cook, stirring, until bacon is crisp.
3. Drain on absorbent paper.
4. 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.
5. Blend or process potato mixture until smooth; return to pan with remaining potato and half the bacon. Simmer, uncovered, until potato is tender.
6. Stir in cream, milk, chives and mustard; stir until heated through.
7. Serve soup sprinkled with remaining bacon.
8. Serves 2.
9. Soup can be made a day ahead.
10. Storage:
11. Covered, in refrigerator.
12. Freeze:
13. Not suitable.
14. Microwave:
15. Suitable.

potatoes, bacon strips, oil, clove garlic, chicken stock, cream, milk, fresh chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=538643 (may not work)