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Sweat the bacon rashers in a heavy bottomed saucepan till cooked. You should have some bacon fat in the bottom of the pan now. If you are not using bacon, skip this stage
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Remove the bacon and set to one side. Gently soften the onion in the bacon fat or sunflower oil till translucent and just starting to brown around the edges
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Add in the leek and cook for a few minutes
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Add in the potato and pour over the stock.
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Bring to the boil and cook until the potato is soft (about 20 minutes)
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Zap the mixture with a stick blender till smooth and add more water if necessary till you have something the consistency of single cream
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Bring back to the boil. Adjust the seasoning and then add in the cabbage.
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Cook for a further 5 minutes on a gentle simmer
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Stir through the cream if using
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Serve garnished with small pieces of the cooked bacon and with chopped parsley