Gordon Ramsay’s Smoky Bacon, Sweetcorn and Potato Soup

Ingredients

• – Olive oil, for frying
• – 1 onion, peeled and diced
• – 4 rashers of smoked streaky bacon, chopped into small pieces
• – 2 bay leaves
• – 2 potatoes, peeled and diced into 1cm cubes
• – 1 leek, trimmed and finely chopped
• – 1 x 375g tin creamed corn
• – 1 x 200g tin sweetcorn, drained
• – 750ml chicken or vegetable stock
• – 500ml whole milk
• – Sea salt and freshly ground black pepper

Instructions

• 1. Place a big saucepan or hob-proof casserole dish over the medium heat. Add a dash of oil and fry the onion until softened. Add the bacon and then cook until lightly coloured. Stir inside the bay leaves.
• 2. Add the potatoes and leek and cook for 5–7 minutes, till the leek is soft.
• 3. Stir inside the creamed corn and sweetcorn, then pour inside the stock and milk. Bring to a delicate simmer and cook for a quarter-hour, or before potatoes are completely soft and also the flavour ripped. Taste and adjust the seasoning as necessary. Serve in warm bowls.