Recipe - Leek and bacon soup

Ingredients (serves 2)

1 tbspn sunflower oil

1 onion skinned and chopped

60g (2oz) smoked bacon, chopped

Three leeks, finely sliced

Two medium potatoes, peeled and chopped

1 tin of tomatoes (liquidise if serving a chunky soup)

500ml (16 fl oz) chicken or vegetable stock

Salt and freshly ground black pepper

Method

1. Heat the butter and oil in a saucepan

2. Add the onions and saute until they are soft and transparent.

3. Add the bacon and cook for a further few minutes

4. Stir in the leeks and potatoes and cook for five minutes

5. Pour in the tomatoes, stir in the stock, season and bring to boiling point

6. Simmer gently for 30 minutes or until the potatoes are cooked

Top tip

As with all our soups, make double and freeze some for a great standby. I use smoked lardons for a deeper flavour

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