Leek, Potato & Bacon Soup, Served with Savoury Croissant

Directions

1. 1

   Preheat the air fryer to 180 degrees. Once hot, air fry the bacon medallions for around 4/5 minutes, or until crispy.

2. 2

   Peel the potatoes and chop them into small chunks. Slice the leeks and celery stick, then place all of the vegetables in the soup maker.

3. 3

   Next, add the vegetable stock cubes and garlic. Season well with black pepper.

4. 4

   Pour around 500ml of boiling water into the soup maker, or top up with water to the maximum fill line.

5. 5

   Secure the soup maker lid and select the smooth option.

6. 6

   Slice the croissants in half and top each with one one mozzarella slice (cut in half) and two bacon medallions.

7. 7

   Wrap the croissant in tinfoil and transfer to the air fryer basket. Air fry for 5 minutes, or until the cheese has melted.

8. 8

   Serve the soup with sliced spring onion and the remaining bacon slice (chopped into little bits).

9. 9

   Dunk the savoury croissant into the soup and enjoy!