Shred’s bacon and leek soup

Shred’s bacon and leek soup
  • STEP 1

    Melt the butter in a pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat.

  • STEP 2

    Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the creme fraiche and stir well. Taste and season if necessary. Serve with crisp bacon and eat with toasted or warm crusty bread.