Instructions

1. Boil the potatoes in 4 cups of water until soft, then turn heat down to medium. Keep the water – do not discard as this will form the base of the soup.
2. Fry the onion in the butter for 4-5 minutes on medium heat until soft, then add the leeks and cook for another 3-4 minutes.
3. Add the cooked onions and leeks to the potatoes (in the water)
4. Add half a stock cube and mix through.
5. Add the cream and mix through.
6. Using a stick blender, blend for 30 seconds just to create a smoother consistency.
7. Add salt and pepper to taste.
8. Optional: Garnish with crispy bacon, croutons, spring onions and a dash of olive oil. Serve with warm Ciabatta bread.