Leek and Potato Soup Topped with Broccoli Shards, Crispy Bacon and Brie Bombs

I'm staying in the caravan on my own this week as I'm working away from home in The Cotswolds. The town of Moreton-in-Marsh is my host and a quick dash to the local Co-op just before closing time provided some leeks and potatoes, coupled with broccoli, bacon and brie a soup recipe was born. Leek and potato soup on its own is a gratifying winter dish but add a few toppings and it takes it to the next level. The little bombs of gooey brie are tremendous surprise nuggets of pure joy, give them a go and I promise you will love it.

Ingredients:

2x Leeks
6x Potatoes
1x Vegetable stock cube
2x Broccoli Florets
4x Bacon Rashers
1tsp English mustard powder
80g Brie
Chili flakes (optional)
Onion flakes (optional)
Cold pressed rapeseed oil

Method:

1. Peel and chop the potatoes into fairly small chunks then bring to a simmer in a lidded pan with the water just covering the potatoes.
2. Wash and slice the leeks then add to pan 10 minutes after the potatoes, continue to simmer until soft.
3. Crumble in the vegetable stock cube and stir through the mustard powder then blend with a hand blender until smooth.
4. Taste, season, keep warm with the lid on the pan.
5. Fry the bacon rasher in a frying pan until crispy, set aside on some kitchen paper to dry then break up with your fingers into crispy bits.
6. Thinly slice the broccoli and gently fry in the bacon fat.
7. Serve in a bowl topped with the florets first, then the bacon bits followed by the brie cut into little cubes. For an extra kick add the onion and chili flakes then drizzle over a drop of rapeseed oil.