Creamy potato soup

• 1 container of medium bacon strips
• 60 g unsalted butter
• 4 tablespoons The Spice Club Potato spice mix
• 2 large leeks, white and light green parts only, chopped
• 2 cloves garlic, minced
• 30 g flour
• 900 g Russet potatoes, peeled and cut into 2.5 cm cubes
• 1 liter of chicken stock
• 240 ml milk
• 240 ml whipped cream
• Salt and pepper to taste
• 60 g grated (cheddar) cheese, plus extra for serving
• 2 spring onions, thinly sliced ​​for serving

Enjoy this creamy potato soup with leek and bacon, enriched with The Spice Club Potato herb mix. Perfect for a warming meal, topped with cheddar cheese and green onions.Step 1: Prepare the Bacon

• Heat a large stockpot over medium heat.
• Add the bacon cubes and fry until crispy.
• Remove the bacon from the pan and let it drain on kitchen paper. Save the bacon fat in the pan.

Step 2: Fry the Leek and Garlic

• Add the butter to the pan with the bacon fat and let it melt.
• Add the chopped leek and fry for 5-7 minutes until soft.
• Add the chopped garlic and fry for another 1-2 minutes.

Step 3: Make the Roux

• Sprinkle the flour over the leek and garlic, The Spice Club Potato spice mix and stir well.
• Let the mixture cook for 2-3 minutes until the flour is golden brown.

Step 4: Add the Potatoes and Stock

• Add the potato cubes to the pan.
• Add the chicken stock and bring to the boil.
• Reduce the heat and simmer the soup for 20-25 minutes, or until the potatoes are tender.

Step 5: Add Milk and Cream

• Add the milk and whipped cream to the soup and stir well.
• Bring the soup to the boil again and let it simmer for 5-10 minutes.

Step 6: Puree the Soup

• Use an immersion blender to partially puree the soup so that it becomes thick and creamy but still contains chunks of potato.
• Season with salt and pepper.

Step 7: Add Cheese and Serve

• Stir the grated cheddar cheese into the soup until it has melted.
• Ladle the soup into bowls and garnish with the crispy bacon, extra grated cheddar cheese and thinly sliced ​​green onions.