4 Rashers of smoked streaky bacon, diced
1 large leek, cut in half lengthwise, washed & thinly sliced
1 large garlic clove, Crushed
3 Tbsp of plain flour
1000ml of chicken stock
2 medium potatoes, cut into cubes
1 tsp of chopped Parsley
100ml of double cream
2 onions, diced
salt and white pepper
Place the bacon in a medium pot set over medium heat. Cook until slightly crispy, and then stir in the leek, onion and garlic and cook 3 to 4 minutes. Mix in the flour and cook 2 minutes, slowly stirring constantly, pour in the stock, this will start the thicken because of the flour.
Add the potatoes, return to a simmer, and simmer until the potatoes are just tender, Add the cream and the chopped Parsley, Season with salt and pepper and add some more stock if to thick. Perfect with some crusty Sourdough bread.
