Leek and Potato Soup

Ingredients:

1lb of Peeled and chopped potatoes (chunky!)
1lb of peeled and sliced leeks
1 pint of chicken stock
1/2 pint of milk
little bit of double cream to taste
1 tablespoon oil

1. Chop the leeks and the potatoes and put into a large saucepan with a little hot oil.
   
2. Lightly fry for 3-5 minutes.
3. Add the chicken stock and bring to the boil.
4. Simmer the soup for 30 minutes until the potatoes are soft.
5. Add the milk and season with salt and pepper to taste.
6. Bring back to the boil.
7. Take roughly half to two thirds of the soup and put into a blender, once blended add to the remaining soup in the saucepan (you can blend it all but it's nice to have a few lumps of potato and leek!)
8. Add a little cream to taste and serve with yummy crusty bread!

Creamy Bacon and Pasta

Ingredients:

Serves 2-3 people - just add more ingredients if there are more people!

1 white onion
7 or 8 good sized mushrooms
1 pack of back bacon (8 rashers)
1 full mug pasta per person (you can use any type from tagliatelli, to pasta shells or fusilli). If you use tagliatelli, I use 3-4 balls per meal.
1 carton double cream - you can use single but double tastes better!
a good handful of chopped parsley.
Olive Oil

1. Place a pan of salted water on to boil
2. Slice mushrooms, and dice a white onion
3. Cut up bacon into small squares
4. When the water is boiling add the pasta (about 2-3 handfuls).
5. Use a deep frying pan if you have one – add a little olive oil and fry the onion, then add the bacon and cook for 4-5 minutes, then add the mushrooms and cook for a few more minutes until the mushrooms are done.
6. Turn the heat down and put the lid on, leave for 5 minutes but stir often.
7. Chop up some parsley into small chunks.
8. Pour in the cream and stir, add half the parsley, bring to the boil then turn down – do not let it burn!!
9. You can use cornflour to thicken if you prefer, I like to do this.
10. Add the pasta when drained and the last of the parsley, stir in and serve.