Leek Velouté with Bacon & Cheesy Croutons

• Heat a generous drizzle of olive oil in a soup pot over medium heat. Fry the thyme with the garlic and onion for 1 minute.
• Add the potatoes and leek and fry for 2 - 3 more minutes. 
• Deglaze with the white wine vinegar, then pour in the stock.
• Bring to a boil and allow to cook for 15 minutes, covered.

• Dice half of the baguette into 3cm chunks and transfer to a parchment-lined baking sheet.
• Drizzle with olive oil and season with salt and pepper.
• Grate the Parmigiano Reggiano directly over the croutons. 
• Halve the rest of the baguette and place alongside.

• Carefully separate the bacon slices and transfer to another parchment-lined baking sheet.
• Place both baking sheets in the oven for 8 - 10 minutes.
• Roughly chop the cress in the meantime.

• Reserve some cress to use later as garnish, then add the rest to the soup.
• Allow to cook for another 5 minutes, then use an immersion blender to process into a smooth soup.
• Blend in the cream and a knob of butter, then season generously with salt and pepper (see Tip).

Tip: add extra water as necessary if the soup is too thick for your liking.