This delicious soup can be served as a cold or hot soup. Garnished with the bacon, cheddar cheese and parsley. Makes 4 servings

2 slice Bacon 2 slice
1 tbsp Butter 14 g
2 1arge Leeks, white and light green parts only 2 large
1 lb. Baking potatoes, peeled and cubed 450 g
1-1/2 cups Chicken stock 375 mL
Salt and pepper to taste
1/2 cup Milk or half and half 125 mL
1/2 cup Grated Cheddar cheese 125 mL

Cut the leek in half lengthwise, separate layers and rinse well under cold water rubbing out any sand and grit, shake dry then thinly slice.

In large saucepan, heat butter. Cut up bacon and fry in butter until crisp. Remove bacon and use as garnish. Add leeks and potatoes, saute about 5 minutes, until leeks are soft but not brown. Add stock and salt and pepper to taste. Bring to boil, reduce heat, simmer covered 20 to 25 minutes or until potatoes are very soft.

Puree mixture, about half at a time, in a blender or food processor until smooth. Return to cooking pan and stir in half-and-half. Taste, and adjust seasoning if needed. Reheat slowly to serving temperature, stirring often. Do not boil - ladle into heated bowls and garnish with a bacon pieces, parsley and cheddar cheese.

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