To make between 5-8 portions of Soup, dice up between 6-8 strips of Bacon and place them into a Dutch Oven.
Add a tiny dash of Olive Oil, and we want to fry the Bacon until there is a nice build up of fond in the pan.
While the Bacon cooks wash and dice up the Leeks, we want 2-3 large Leeks.
Also, dice up the 1 large Carrot, 1 large onion and 1 full stick of celery.
Once the Bacon is cooked through and you have a good load of fond on the bottom of the pan, remove, set aside and throw in the Carrot, celery and Onion.
Season, and add a splash of Olive Oil, cook for 2 minutes, then pop in the Leeks.
Cook out the Leeks until they have reduced by 2 thirds.
While they cook, take your selection of Potatoes, around 2Kg, and chop into inch sized cubes, leaving on the skins.
Once the Leeks are beautifully roasted off and have reduced down by about 2 thirds, Place the Bacon in a frying pan and fry off until really crispy.
Add half of the Bacon to the Veg, and keep half to garnish.
Add some stock, and blend until smooth, then pop in the Potatoes.
At this point pour in the stock to cover everything and bring to the boil.
Reduce the heat to a simmer and cook for 10 minutes.
Then with a stick blender, blitz up the Soup until it is really nice and smooth.
Continue to cook for another 15 minutes, then, season to taste.
Pour some of the Soup out into a bowl.
Add a drizzle of Cream, Olive Oil, scatter over some of the Bacon, and serve.
