Ingredients
2 large potatoes
4 bacon rashers
2 tablespoons oil (or butter)
1 small leek sliced
1 clove garlic crushed
2 ½ cups chicken stock (625mL)
1/3 cup cream
¼ cup milk
1 tablespoon chopped chives
1 teaspoon French mustard
Chop potatoes into I cm cubes.
Cut bacon into thin strips.
Heat ½ oil in pan and cook bacon until crisp – remove and drain.
Add rest of oil, add leek and garlic and cook until soft.
Add stock and ½ of cubed potatoes. Cook covered until tender. Blend until smooth; add rest of cubed potatoes and half bacon. Cook uncovered until potato is tender.
Stir in cream, milk, chives and mustard. Stir until heated through.
Serve sprinkled with remaining bacon.