250 grams bacon (can be increased if you are a bacon pig)
1 vegetable stock
250 ml whipping cream 37%.
Start by cutting and washing the leeks and potatoes, then fry the bacon crispy in the pan, when it is crispy take it out and add the leeks and potatoes and fry a little bit, then add water until it is covered plus vegetable stock.
Cook for about 20 minutes (until tender), when it is tender, remove from the heat and pour about half of the water from a bowl.
Blend the potatoes and leeks and the remaining water until it is a uniform mass, then bring it to a boil with cream and possibly some of the liquid (until it has the desired consistency).
Season to taste with salt and pepper and finally sprinkle with bacon.
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