Step 1

Heat a large dutch oven, or heavy bottomed pan, on a medium high heat and cook the bacon pieces until brown and crispy. Remove, keeping the fat in the pan, and keep to one side.

Step 2

Add in the onion, garlic, salt and pepper and cook until the onions start to soften.

Step 3

Turn the heat down to medium and add in the mushrooms and leeks. Cook, stirring occasionally, until the mushrooms have shrunk down and are soft (about 15 minutes).

Step 4

Stir in the cream and stock and bring to a boil. Simmer for 5 minutes, stirring occasionally.

Step 5

Use an immersion blender to blend the soup to your desired texture.

Step 6

Taste for seasoning and serve with the bacon bits and fresh parsley.