Tips: For a lighter soup, omit the cream and stir plain yogurt into the soup at the end of the cooking time.

Prep Time: 15 min
Cook Time: 25 min

Yield:4

1. Melt the butter in a large pan and add the diced potatoes, shredded leeks, garlic, and diced bacon. Saute gently for 5 minutes, stirring constantly.
   
   
2. Add the stock and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes until the potatoes are cooked. Stir in the heavy cream.
   
   
3. Meanwhile, make the garnish. Half fill a pan with oil and heat to 350-375`F, or until a cube of bread browns in 30 seconds.
   
   
4. Add the shredded leek and deep-fry for 1 minute until browned and crisp, taking care as the leek contains water and may cause the oil to splatter. Drain the leek thoroughly on paper towels and reserve.
   
   
5. Reserve a few pieces of potato, leek, and bacon and set aside. Put the rest of the soup in a food processor or blender in batches and process each batch for 30 seconds. Return the pureed soup to a clean pan an heat through.
   
   
6. Stir in the reserved vegetables and bacon and chopped parsley. Season to taste with salt and pepper. Pour into warmed bowls and garnish with the deep-fried leeks.