Cooking Instructions
- 1
In a pot deep enough to hold your soup, fry either the bacon or the vegetarian chicken pieces until they are crisped up. Take a slotted spoon and remove from pot set aside
- 2
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
- 3
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 . To add shredded about five minutes before serving
- 4
Now add the cream cheese and the salt and pepper.
- 5
If it is not creamy enough add some more cream cheese or a couple of tablespoons of pouring cream.
- 6
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
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