“Restaurant quality” according to Chad!

Ingredients:

• 1 x 300ml thickened cream
• 40g butter
• 2 x 1L chicken stock
• 1 x brown onion
• 8 x potatoes
• 3 x leeks
• 2 x clove garlic
• 5 x strips of bacon

Chop leeks. Only use the white and light green parts. Discard the dark green tops

Chop onion (qty1)

Chop potatoes (qty 8). The smaller they are chopped, the quicker it will take

Add a large pot with water to full heat

Rinse the leeks. This is an important step as there can be sand in them - rinse it off

Add Butter (40grams) to pan. Add onion and leeks

Cook until softened. Stir occasionally. 5 mins (ish)

Add 2 cloves of garlic

Potatoes will now be boiling, add a Strainer to sink

Drain potatoes, add back to big pot

Return to heat, add the cooked leeks/onions

Add 2 x 1L chicken stock

Wipe pan add bacon (5 pieces)

Cook bacon until crispy, chop into small pieces

Check that potato’s are now soft (takes 20ish mins) If you can smash with fork they are ready

Whiz to desired consistency

Add Cream (300mm)

Salt and pepper to taste

Potatoes need more salt than you think

Serve up. Put bacon on top.  Great with fresh bread

Mmm! Very easy and delicious

Freezes well