500 g potatoes, peeled & diced 1 lb
225 g leeks, white part only, washed & thinly sliced 1/2 lb
15 ml onion, finely chopped
50 ml lean bacon, finely diced 1/4 cup
550 ml beef stock 2 1/4 cup
125 ml light cream 1/2 cup
40 ml parmesan, grated 3 tbsp
salt & pepper to taste
15 ml fresh thyme leaves, 1 tbsp
In a saucepan of boiling water, cook potatoes for 15 minutes or until soft. Meanwhile, cook leeks in separate saucepan of boiling water for 15 minutes or until tender but still firm. Pour water off both pans.
Heat oil in large saucepan and saute onion and bacon for 5 minutes. Add stock and bring to gentle boil. Add potatoes and leeks, allow to heat through, then stir in cream. Do not allow cream to boil.
Add parmesan and allow to melt. Season with salt and pepper. Sprinkle with thyme and serve.
Serves: 4