1tbsp olive oil
2 leeks, thinly sliced
2 celery sticks, finely chopped
2 sprigs of fresh thyme
1 bay leaf
2 garlic cloves, crushed
800g potatoes, peeled and chopped
1ltr hot vegetable stock
Salt and freshly ground black pepper
250ml double cream
1 Heat the oil in a large saucepan over a medium heat. Fry the leeks, celery, thyme and bay leaf for 5min. If needed, add a splash of water to the pan to prevent the vegetables browning.
2 Add the garlic and cook, stirring, for 1min. Stir in the potatoes, stock and 250ml boiling water. Season with salt and pepper, then cover and simmer for 30min or until the vegetables are tender.
3 Blitz the soup using a hand blender or food processor until smooth. Return to the pan, add the cream and reheat gently — do not allow to boil. Serve garnished with crispy bacon and freshly chopped parsley, if liked.
You could replace some or all of the double cream with milk.