In a large pot, add half of the olive oil and fry the bacon rashers. Remove once cooked and set aside

Add the rest of the oil to the pot, add leek, place lid on pot. Cook gently for 10 minutes stirring occasionally

Add stock and potatoes to pot and cook gently until potatoes are cooked. Allow to cool and blend

Season to taste , add finely chopped bacon and a little milk can be added if desired. Top with dried parsley for colour and extra nutrients if desired