2 chicken stock cubes
1L boiling water
2 medium white potatoes, peeled and chopped
2 leeks, chopped
450g frozen garden peas
8 bacon strips, baked to crispy, chopped into strips
1.Dissolve the chicken stock cubes in the boiling water. Add in the potato and cook for 5 minutes. Next, add the sliced leek and let everything boil for 10 minutes.
2.Lastly, add in the peas and cook for a further 5 minutes. Puree everything with a hand blender.
3.Top the soup with the bacon strips and season with salt and pepper.