This is a slightly more exotic version of a traditional classic. Using sweet potatoes also has the added bonus that they are more filling as they have slower releasing carbohydrates, with the end result that you feel more full and have eaten less calories! If you are vegetarian, or don't eat pork simply omit the bacon, the flavour will still impress. Quick and simple to cook and delicious served with fresh crusty bread, this recipe serves 2.

Ingredients

• 1 Large sweet potato, peeled and diced
• 2 Medium leeks, washed and sliced
• 25g Butter
• 600ml Stock, either chicken or vegetable
• Ground black pepper
• 4 Rashers of bacon

Method

1. 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.
2. Season the mixture with black pepper, remove from the heat and allow to cool.
3. Place the cooled soup into a food processor, and liquidise until smooth.
4. 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.
5. Grill the bacon until crispy, and cut into bite sized pieces.
6. Place the soup into the serving bowls and sprinkle the bacon pieces over the top.