Bacon, Leek and Potato Soup

Stir the bacon and olive oil in a large pot over medium heat until the bacon has turned golden brown and released its fat, about 7 minutes. Add the butter, leeks, onion and celery. Cook and stir until the leeks have softened, about 7 minutes.

Pour in the chicken stock, potatoes, herbes de Provence, coriander, fennel, salt and pepper. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until the potatoes are just beginning to turn tender, about 8 minutes. Stir in the broccoli and simmer 5 minutes. Add the milk and continue simmering until the vegetables are tender, about 5 minutes more.

Pour the soup into a liquidiser, filling the jug no more than halfway full. Hold down the lid of the liquidiser with a folded tea towel and carefully start the liquidiser, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a hand blender and puree the soup right in the cooking pot. Season to taste with additional salt and pepper; sprinkle with chopped spring onions to serve.