Heat a pan with olive oil and add the bacon, mushroom, garlic and onions then season. High heat so the bacon gets a good colour on it. Sweet down the onions and mushrooms.

Once the bacon is brown and the mushrooms, garlic and onions have reduced add the leeks. (Make sure you wash them before adding to remove any small bits of dirt). While you’re doing that heat up the stock and bring it to the boil then leave to simmer.

The leeks will release lots of water as they sweet down so after about 10 minutes lift off the pan lid and cook on a high heat to reduce the water. Also add the paprika and additional salt and petter at this point to help reduce the liquid and add flavour. 👍👌

Once reduced add the potatoes and lightly season again. Then add the stock - only add enough to cover the potatoes. Put on the lid and cook for 20 mins on a medium to high heat.

Lift the lid and smell all the amazing flavour!! Put the lid back on and take the pot off the heat then let it rest of 20 mins. Pour a portion to a blender and add fresh rosemary then blitz to a fine creamy soup. Then simply pour into a bowl and finish with some fresh coriander and enjoy. 😋👍