Ingredients

• chicken stock cubes - 2
• boiling water - 4 cups (1L)
• medium white potatoes - 2 (peeled and chopped)
• leeks - 2 (chopped)
• frozen garden peas - 3 cups (450g)
• bacon strips - 8 (baked to crispy
• chopped into strips) -

Preparation Instructions

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.