Vegetables: Dice 2 large potatoes into 2cm cubes. Dice 1 onion. Dice 1 carrot. Slice 1 small leek. Heat a large pot to medium heat and add 1 tsp olive oil and 1 tsp butter. Add the vegetables, minus the potatoes, and sautee for 3-4 minutes. Season with 1 tsp mixed herbs, 1 tsp pepper, 1 tsp paprika and 1 tsp crushed garlic.
Soup: Add 2 cups of water and the diced potatoes, along with 2 tsp chicken stock powder. Bring to a boil, add a lid and reduce the heat to low. Let simmer for 20 minutes.
Bacon: Heat the oven to 210C grill. Lay bacon on an oven tray and grill for 5-6 minutes, flipping halfway, until crispy. Remove and let cool before slicing.
Finish off: Once the potatoes are soft, blend the soup into a creamy consistency. Taste, and adjust seasoning if required. Add 1/4 cup cream. Dice the crunchy bacon.
Serve: Plate up soup and top with extra cream and crunchy bacon.
