Ingredients
- 1.5kg of Potatoes, cubed
- 1 Leek (white part only), sliced
- 50g of Butter
- 750ml of Chicken Stock
- 600ml of Milk
- 1 teaspoon of crack black pepper
- 350g of Short Back Bacon (rind and fate removed), diced
Method
- Melt butter in a large pot.
- Fry off bacon, potatoes and leek for about 5 minutes (or until leek softens).
- Add chicken stock, milk and pepper and cook on medium for 15 – 20 minutes or when potatoes are soft.
- Allow to cool for about 5 minutes, and then place in blender (you can use a hand blender and blend it in the pot)
- Serve with hot crusty bread rolls smothered in butter.