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Potato, leek and bacon chowder




Source of Recipe


the web


List of Ingredients




1 tablespoon oil
4 large leeks, cleaned and sliced
150g (6oz) thick cut bacon, chopped
500g (1lb) potatoes, peeled and diced
1 litre (2 pints) chicken stock
150ml (1/4 pint) single cream
2 tablespoons chopped parsley
Salt and pepper






Recipe




In a large pan heat the oil and add the leeks and bacon. Cover and cook slowly for about 10 minutes.
Add the potatoes and stock. Bring to the boil and then reduce to a simmer until the potatoes are just beginning to break down, about 15-20 minutes.
Stir in the cream and one tablespoon of parsley and season to taste.
Serve with the remaining parsley sprinkled on the top.