Bacon, Leek & Potato Chowder

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Peel and finely chop (or grate) your garlic

Top, tail, peel and slice your carrot[s] in half lengthways, then chop into bite-sized pieces

Chop your potatoes (skins on) into bite-sized pieces

Boil a kettle

Heat a large pot with a matching lid with a drizzle of vegetable oil over a medium-high heat

Once hot, add your bacon lardons and cook for 3-4 min or until golden and crisp

Once the lardons are crisp, add 1 tsp [1 1/2 tsp] [2 tsp] butter to the pot

Once melted, add the sliced leek with a pinch of salt and cook for 4-5 min further or until softened

Meanwhile, dissolve your chicken stock mix in 450ml [675ml] [900ml] boiled water – this is your chicken stock

Once the leek has softened, reduce the heat to medium, add the chopped garlic and dried thyme and cook for 1 min or until fragrant

Once fragrant, add 1 tsp [1 1/2 tsp] [2 tsp] flour and stir with a wooden spoon for 1-2 min

Add the chopped potato, chopped carrot and chicken stock to the pot and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, for 18-20 min or until the carrot and potato are fork-tender, stirring occasionally

Once the carrot and potato are fork-tender, stir through your soft cheese and season with a generous grind of black pepper – this is your bacon, leek & potato chowder