Ingredients :
- 5 medium to large potatoes, peeled and chopped
- 1 Enough water to cover spuds in pot and a packet of chicken noodle soup mix (or use around 1.5L chicken stock instead of water)
- 2 Leek, washed and sliced
- 4 Rasher bacon, chopped
- 2 tbsp Fresh thyme leaves
- 300 ml Sour cream
- 1 Sea salt and cracked black pepper to taste
- 1 Fresh grated Parmesan to serve
Method :
- Boil potatoes in water, thyme, salt and pepper and soup mix until soft.
- Meanwhile- fry bacon until you"ve got some nice colour.
- Remove bacon and add leek to bacon fat. Fry until soft and add leek and bacon to spuds.
- Add cream, take off heat and blend with a stick blender until smoothish and well combined.
- Sprinkle of fresh thyme leaves and grated Parmesan and you are rocking and rolling! Enjoy!
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