Sig's Potato, Leek and Cabbage Soup

• 150 grams of vegetarian , spicy chicken flavour prices ( if making vegetarian suopl)
• 8 rashers streaky smoked bacon (if making meaty soup.)
• 1 tbsp oil of choice , not olive though
• 2 medium leeks, sliced finely and washed
• 1 large stick of celery
• 500 grams of a floury potato of choice
• 1 small savoy cabbage about 300 grams
• 2 large handful of baby spinach leaves
• 2 tablespoons of creme cheese ( philly type )
• 1 1/4 liter of good vegetable or chicken stock
• 1 pinch each or a little more of salt and pepper
• 2 tbsp pouring cream (optional )

1. In a pot deep enough to hold your soup, fry either the bacon or the vegetarian chicken pieces until they are crisped up.
2. Take a slotted spoon and remove from pot set aside
3. In the same oil add the finely sliced leeks and sliced celery, cook on a low heat for about 10 minutes or so to soften them make sure they don't burn
4. Chopped the potatoes and add to the pot , and the stock of choice cook for another ten minutes, add the cabbage and spinach leaves then blend all together until it is a smooth soup , keep some of the darker leaves from the cabbage aside .
5. To add shredded about five minutes before serving
6. Now add the cream cheese and the salt and pepper.
7. If it is not creamy enough add some more cream cheese or a couple of tablespoons of pouring cream.
8. Serve the soup with the the set aside fired pieces of choice sprinkled over the top and some toasted or crusty bread.or as here with chives and dried chilli pepper

vegetarian, rashers, oil, leeks, celery, cabbage, handful of baby spinach leaves, creme cheese, liter, salt, pouring cream

Taken from cookpad.com/us/recipes/357400-sigs-potato-leek-and-cabbage-soup (may not work)