Best Potato & Leek Soup
5 large potatoes (cubed, no need to peel)
1 punnet of leeks (sliced)
1 large onion (sliced)
Sprigs of thyme and rosemary
Chicken or vegetable stock
Streaky bacon (diced and fried until good and crispy)
Danish feta (crumbled)
Fry onion, garlic and herbs in some butter until onions are clear.
Add leeks and allow to sweat for a few moments (ensure the heat is not too high).
Add around a cup of white wine and allow to simmer for a few minutes (at this stage it is appropriate for the chef to have a glass of wine too).
Add potatoes and top with stock until covered.
Bring to the boil and allow to simmer until potatoes are cooked through.
Blend until it is as smooth as you would like it.
Just before serving, stir in 2 or 3 tablespoons of Greek yoghurt to add a creaminess to it.
Once served, garnish with crispy bacon and feta.