Potato & leek soup with melty cheese toasts and crispy bacon

20 Min
very easy
4 People
Rating starstarstarstarstar
Warm up your kitchen! Delicious and so quick to make - traditional potato & leek soup served with melty cheese bread and topped with crispy bacon.

No pork option - replacement is smoked turkey.
1. Boil the kettle, set oven to 220°C.
Place diced potatoes into a large saucepan and pour in 1.3 L hot water (from the kettle). Cover and bring to a simmer.

2. Slice leeks and celery, crush garlic. Add to the pan along with chicken stock. 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 chives and grate (or crumble) cheese. Mix half of the chives with the cheese, 1 tbsp oil and 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 / foil and cook in the oven for 8 minutes.

5. Blend the soup to desired consistency using a stick mixer. Season well 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.

Save more time! Serve bread plain and top soup with the grated cheese (and bacon).

No pork option - replacement is smoked turkey.
diced potatoes 1.2 kg
Baby leeks 1 packet
Celery 2 sticks
garlic 3 cloves
chicken stock 1 small jar
bacon 1 packet (100g)
chives 1/2 bunch
cheddar cheese 1 block (150g)
wholemeal bread loaf 1

From your pantry:
oil (for cooking), salt, pepper, Worcestershire sauce, aluminium foil/baking paper