Chicken and Potato Soup with Bacon

Serves 4

Ingredients
1 tbsp butter
2 garlic cloves, chopped
1 onion, sliced
250g smoked lean back bacon, chopped (or pancetta)
2 large leeks, sliced
2 tbsp plain flour (corn flour if making gluten free)
1 litre chicken stock
800g potatoes, chopped
200g skinless chicken breasts, chopped
4 tbsp cream/yoghurt

Instructions
1. Melt the butter in a large saucepan over a medium heat. Add the garlic and onion and cook, stirring for 3 minutes, until softened. Add the bacon and leeks and cook for a further 3 minutes, stirring.
2. In a bowl, mix the flour with enough stock to make a smooth paste, then stir into the pan. Cook, stirring for 2 minutes. Pour in the remaining stock, then add the potatoes and chicken.
3. Bring to the boil, then lower the heat and simmer for 25 minutes, until the chicken and potatoes are tender and cooked through.
4. Stir in the cream/yoghurt and cook for a further 2 minutes, then remove from the heat and ladle in to bowls. Garnish with grilled bacon and parsley.

Taken from 100 Best Fresh Soups