My house is never short on potatoes - it's finding new and interesting things to do with them that wears thin! I love this soup - especially in winter, good for lunch or dinner.

1 or 2 leeks
1 onion
3 or 4 rashers of bacon
2 litres chicken stock
1 kilo potatoes
herbs to taste
quantities are very flexible.

Cut leeks and onion very finely - only use white flesh of leeks and break up into rings to saute.

Saute onion & leeks & bacon in a knob of butter on very low temp. Bruise leeks while cooking to bring out flavour.

Peel and chop potatoes in small pieces, throw into the pot and stir around in the leek/bacon mixture for a few minutes while raising the heat. Gradually pour in the chicken stock. Bring to the boil and then simmer until potatoes are soft and breaking up.

Remove from heat and blend with a hand mixer or other fabulous chopping thing. Top with a dollop of cream and serve.

Also good with a handful of rolled oats added with the potato to increase thickness and creaminess.