Ingredients

• 35g butter
• 2 medium leeks, trimmed, halved, washed, chopped
• 2 garlic cloves, crushed
• 650g sebago potatoes, peeled, chopped
• 1 litre Massel vegetable liquid stock
• 1/2 teaspoon olive oil
• 4 shortcut bacon rashers, chopped
• 4 slices white toast bread
• 1/2 cup pure cream
• Chopped fresh chives, to serve
• Crispy bacon, to serve

Method

• Step 1 Melt 25g butter in a large saucepan over medium heat. Add leek. Cook, stirring occasionally, for 10 minutes or until leek is softened. Add garlic. Cook, stirring, for 2 minutes. Add potato. Cook, stirring occasionally, for 5 minutes.
• Step 2 Add stock and 1 cup cold water. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to low. Simmer for 30 minutes or until potato is tender. Set aside for 5 minutes.
• Step 3 Using a stick blender, carefully blend soup until smooth. Return to low heat. Simmer, covered, for 5 minutes.
• Step 4 Meanwhile, heat oil in a small non-stick frying pan over medium-high heat. Cook bacon, stirring occasionally, for 4 to 5 minutes or until golden and crisp. Transfer to a plate lined with paper towel.
• Step 5 Toast bread until golden on both sides. Spread with remaining butter. Cut each toast into 4 slices. Add cream to soup. Stir well. Sprinkle soup with chives and bacon. Serve with toast.