Ingredients:-
4 kg bacon bones,
1 chopped onion,
2 chopped carrots,
2 chopped celery sticks,
3 litres water,
1 ½ cups cubed croutons,
2 Tbsp olive oil,
1 thinly sliced leek,
2 garlic cloves, crushed,
1 kg peeled and cubed potato’s,
3 cups extra water,
185ml cream,
Fresh snipped chives, to serve,
Ground black pepper, to serve,
Bread, to serve,
METHOD:-
Place bacon bones, onion, carrots, celery, and water in a large saucepan. Cover and bring to the boil. Simmer, partially covered, for 1 1/2-2 hours or until the meat falls off the bones. Remove meat and set aside. Strain the stock, discarding vegetables. Shred the meat when cool.
Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 8-10 mins. Stir in potatoes, water and 3 cups of stock.
Simmer, partially covered, for 15-20 mins. Stir in cream and simmer, uncovered, for 10 mins.
Slightly mash the potatoes. Add the shredded meat and stir over low heat until heated through.
Serve topped with chives and pepper and croutons, and crusty bread.