Leek and Potato Soup with Crispy Bacon Bits

• servings: Makes enough soup for 2
• total time: 2 minutes

Ingredients

This soup is enriched with cream, cheddar and butter for that luxury autumnal feel - very delicious indeed

2 leeks

2 onions

2 celery sticks

2 garlic cloves

2 medium white potatoes

Few thyme leaves

Olive oil

Butter

1 litre chicken or vegetable stock

150ml double cream

80g mature cheddar

2 spring onions (greens only)

5-6 chives

Salt

Pepper

Chilli oil (optional)

Heavily buttered toast (not optional)

Directions

Rinse the leeks in cold water to remove any grit, cut up all the other veg

Heat some olive oil with some butter in a large pan, soften the veg without colouring then add the garlic, thyme and potatoes seasoning with salt

Then add the stock and simmer until potatoes are very tender.

Add the cream and black pepper simmer for another 2 mins then add to the blender

Add the cheese and 30g butter just before blending when smooth taste for seasoning

Cut the bacon in small slices and crisp up in a pan allow to cool then chop up into small pieces

Serve the soup with your toast, topping with bacon bits, slices of spring onion, chive and chilli oil