Leek and Potato Soup

2 onions

2 cloves of garlic (or 1 large tsp of crushed garlic)

2 leeks

100 g finely chopped bacon (optional)

5 medium potatoes

olive oil

2 cubes chicken or vegetable stock (or 1.8L liquid stock)

Peel and dice the onions. Peel and crush the garlic.

Cut the ends off the leeks, halve lengthways, wash under running water, then cut into thin slices.

Heat 1 tablespoon of oil in a large pan on a high heat.  Omit oil if using a non-stick pan.  Add onion, garlic, leeks and bacon (optional).  Cook until softened, stirring regularly.  This will take about 10 minutes.

As the onion etc are cooking, peel the potatoes and cut them into cubes (approx. 1cm).

Add the potatoes to the onion, garlic and leeks.  Stir through to combine.

Dissolve stock cubes in 1.5 litres of boiling water, then add to the vegetables.

Cover the pan, bring to the boil, then simmer for 10 minutes.

Season to taste with salt and pepper.  The soup can be served chunky, or blend until smooth, based on your preference.