Sweet potato and leek soup with honey Ingredients3 sweet potatoes, washed3 leeks, cut in half lengthways30ml (2 tbsp) olive oil1 onion, finely chopped1 garlic clove, crushed1 litre vegetable stock150g bacon15ml (1 tbsp) honeyMethodPreheat the oven to 180C. Prick the sweet potatoes a couple of times and bake for 35-40 minutes until soft. Place the leeks on a baking tray and drizzle with half the oil. Bake for 15 minutes until just tender and crisping at the edges.When sweet potatoes are cool enough to handle, chop roughly with the skins on.In a large saucepan, heat the remaining oil and fry the onion until translucent. Add the garlic and cook for a minute. Add the sweet potatoes and leeks (reserve a few leeks for serving), pour in stock and mix. Stir and bring to the boil, then remove from the heat and blend till smooth.Place the bacon on a baking tray and grill until crisp. Turn oven to 200C, remove bacon and drizzle with honey, then return to the oven and allow to caramelise.Serve the soup hot, topped with reserved roasted leeks and crispy bacon.Serves 4-6..