Leek and Potato Soup

There is nothing better than a lunch home made from produce from your own garden. The new spring potatoes are so fresh you can just rub the skins off them. Full of wonderful flavor there is nothing better than digging up your own lunch. There are a few large leeks that need using up so leek and potato soup is just perfect.

I used one large leek to two large potatoes. Saute sliced leeks in a mixture of butter and olive oil until soft. Add diced peeled potato and cover with chicken stock. Simmer until potato's are soft. Blend in a blender and garnish with diced cooked bacon and crunchy rustic garlic croutons, shaved Parmesan cheese and a sprinkle of flat leaf parsley. Enjoy