• 1.5 kg leeks trimmed washed and chopped
• 2 tbsp olive oil
• 300 g bacon
• 1 stalk celery, sliced
• 2 carrots, peeled and sliced
• 2 cloves of crushed garlic
• ½ cup dry white wine
• 1 kg floury potatoes
• 2 litres of chicken stock
• 1 ½ tsp salt

Heat the oil in a large pot, add the vegetable and cook for ten minutes. Pour in the wine and cook gently for 20 minutes with the lid on.
Add the stock and freshly ground black pepper and cook for a further 45 minutes. Puree 2/3 of the soup in a food processor. Return it to the pot and mix together. Season to taste, garnish and serve with some delicious crusty bread.