Gordon Ramsay Smoky Bacon, Sweetcorn – Leek and Potato Soup Recipe

Olive oil, for frying
1 onion, peeled and diced for the delicious leek soup.
4 rashers of smoked streaky bacon, chopped into small pieces to enhance the Gordon Ramsay’s leek-potato soup.
2 bay leaves to complement the flavors of the potato leek soup.
2 potatoes, peeled and diced into 1cm cubes for the perfect potato leek soup.
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

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.
Add the potatoes and leek and cook for 5–7 minutes, till the leek is soft.
Stir inside the creamed corn and sweetcorn, then pour inside the stock and milk for a rich soup recipe. 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 for the perfect soup recipe. Serve in warm bowls.