Leek, potato and bacon soup

Ingredients

300g/12oz leeks, washed and finely sliced
300g/12oz potatoes, peeled and sliced
150g/6oz lean and chopped bacon
700ml/1¼pt stock (preferably fresh chicken stock, but chicken or vegetable stock cubes can be used)
290ml/½ pint milk
fresh ground black pepper
cream (optional)

Method

1. sauté the potato, leeks and bacon in a pan, until soft but not coloured. This can be done in a bowl in the microwave if preferred.
2. Add the stock and cook until the potatoes are tender. Liquidize. Return to the pan and add the milk. Add the cream if desired.