Ingredients 2 large potatoes peeled
1 leek (white part only) washed well
1 medium carrot
1 stalk celery
1 brown onion
4 bacon shortcuts
2 cloves garlic crushed
1 litre vegetable stock
cream to taste
2 tablespoons olive oil, and a knob of butter
Parmesan cheese, salt and pepper
Slice the celery, carrot, leek and onion then cut the potato into large chunks.
In a large pot heat half the oil and the butter to medium heat. Add all the vegetables except for the potato and gently cook for 5 minutes or until the onion and leek have softened. Add the potato and garlic and saute until the garlic is cooked.
Add the stock, cover and simmer for 40 minutes until potatoes and carrots are tender.
Remove pot from the heat so the soup can cool.
In a frying pan add the remaining oil and bring to a medium-high heat. Put in the bacon and cook until browned. Remove pan from the heat and set aside.
When the soup has cooled enough, blend it with a stick blender or in a food processor. Put the pot back on a low heat to warm through.
Add the bacon and cream to the pureed soup. Season with salt and pepper.
Serve sprinkled with grated Parmesan and some crusty bread.