Leek & Sweet Potato Soup

Saute the leeks for 4 minutes in the butter. Add the stock and sweet potato and bring to the boil. Simmer for 15 minutes, or until the sweet potato is cooked.

Season the mixture with black pepper, remove from the heat and allow to cool.

Place the cooled soup into a food processor, and liquidise until smooth.

Return the soup to the pan and bring back to the boil, adding any extra water as necessary to thin the soup to the required consistency.

If desired, grill the bacon until crispy, and cut into bite sized pieces.

Place the soup into the serving bowls and sprinkle the bacon pieces over the top.