AuthordanieldiverSoups are usually very inexpensive to make, and this potato and leek soup is no exception. A rich velvety soup that is hearty and filling. Ideal for lunches or a first course. A hunk of crusty bread and butter and it's an entire meal.
[cooked-sharing]
Trim the papery dark green parts of the leeks and discard. Slice the leeks in half lengthways and slice finely. Add to a colander and rinse under cold running water, to remove any dirt.
Heat the oil and butter over a medium high heat. Add the leeks and cook for 6 - 7 minutes until a soft green tangle. Stir in the celery salt, add the potatoes and pour in the stock bring to a boil then reduce heat and simmer for 15 - 20 minutes until the potatoes are tender and soft.
Blend the soup using a stick blender. Stir in the double cream and season to taste with salt and pepper. Ladle into bowls and sprinkle with bacon bits and add a swirl of cream.