3½ oz. butter
2 tablespoons olive oil
1 large white onion, chopped
2 large leeks, white part only, chopped
12 oz. potatoes, peeled and cubed
1½ pint chicken stock
½ pint double cream
3½ oz. smoked back bacon
4 tablespoons snipped fresh chives
4 fl oz. crème fraîche
To prepare ahead, make up to the sieving stage the evening before. Just before ready to eat, complete as above. To freeze, prepare up to the sieving stage; it will keep for 1 month. To reheat, thaw at room temperature for 5 to 6 hours, then add the chives, reheat and serve as above.
Heat the butter and oil in a large, heavy-based pan and cook the onion and leeks, without allowing them to colour, for 5 minutes, stirring occasionally. Add the potatoes and cook for a further 5 minutes.
In another pan, bring the stock to the boil and add to the leek and potato mixture. Simmer for 15 minutes or until the potatoes are tender. Add the cream, mix well, and remove the pan from the heat. Blend in a food processor until smooth. Sieve the mixture (this is vital in order to get that famous silky smooth texture), then tip the soup back into the pan and gently reheat.
Grill the bacon on both sides until crispy, remove from the heat and break into large pieces. Stir the chives into the hot soup and season to taste. To serve, ladle into warm bowls, add a teaspoonful of crème fraîche and sprinkle with the bacon pieces.
bacon recipe courtesy of: Woman & Home Magazine