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Warm up your kitchen! Delicious and so quick to make - traditional potato & leek soup served with melty cheese bread and topped with crispy bacon.

This recipe is Gluten-free. 
Make this recipe Vegetarian / Vegan: 
Substitute chicken mince for 2 x 400g chickpeas (add the garam masala to 1 tbsp and lightly mash when cooking).
Substitute natural yoghurt for coconut yoghurt


-1.2kg potatoes
-2 leeks
-2 celery sticks 
-3 garlic cloves 
-2 chicken stock cubes (we LOVE the organic chicken stock from Urban forager 
- available in our Marketplace for this recipe use 2 tbsp)
-100g bacon 
-150g cheddar cheese
-1 wholemeal bread loaf

From your pantry: 

oil, salt, pepper, Worcestershire sauce, baking paper


1. Set oven to 220°C. Dice and place potatoes in a large saucepan and pour in 1.3 L water. 
Cover and bring to a simmer.

2. Slice leeks and celery, crush the garlic. Add to the pan along with chicken stock cubes. 
Cover and boil for 10-12 minutes or until potatoes are soft.

3. Separate and place bacon rashes on a lined oven tray.
Cook in the oven for 5-10 minutes or until golden and crispy.

4. Chop 1/4 bunch chives and grate cheese. 
Toss to combine with 1 tbsp olive oil and season with pepper. 
Slice the bread 2/3 through in a criss-cross pattern. 
Add mixture into cuts. 
Wrap the bottom of the bread in baking paper and cook in the oven for 8 minutes.

5. Blend the soup to desired consistency using a stick mixer. 
Season taste with 1 tbsp Worcestershire sauce, salt and pepper.

6. Divide soup between bowls. 
Break bacon into pieces and sprinkle on top along with extra chives. 
Serve with cheesy pull-a-part bread.

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