High Protein Potato and Leek Soup

For the soup:

• 2 scoops (50g) Bulk Nutrients Collagen Protein in Raw
• 1 brown onion - chopped
• 3 cloves garlic
• 1 litre salt reduced vegetable stock
• 100ml lite cream
• 2 leeks - chopped
• 800g potatoes - chopped

For the topping:

• Spring onion - sliced
• Bacon - diced and cooked

1. Step 1: In a large pot, sauté garlic, onion and leek with a little olive oil until softened.
2. Step 2: Add potato and cover with vegetable stock. Simmer until potatoes are softened.
3. Step 3: Using a stick blender, blend mixture until thick and creamy.
4. Step 4: Stir through cream and Collagen Protein.
5. Step 5: Serve topped with crispy bacon and spring onion.
6. Step 6: Keep in the fridge for up to five days. This also freezes well.