1 rasher (strip) of bacon
2 T. butter
1 lb. potatoes
2 large leeks
1/2 C. stock, such as chicken
Salt and pepper
1/2 C. milk
2 T. chopped parsley

Grated cheese, such as cheddar Cut up bacon and fry in butter in large, deep skillet or saucepan. Peel and cut up potatoes. Clean and cut up leeks. Add vegetables to pan and saute 5 minutes. Stir in stock and add salt and pepper to taste. Cover pan and simmer over low heat 30 minutes, until vegetables are tender. Add milk and reheat, but do not boil, to prevent milk from curdling. Add parsley. Serve with grated cheese.