High Protein Potato and Leek Soup

For the soup:

• 2 scoops (50g) Bulk Nutrients Hydrolysed Collagen Peptides in Raw flavour
• 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. In a large pot, sauté garlic, onion and leek with a little olive oil until softened.
2. Add potato and cover with vegetable stock. Simmer until potatoes are softened.
3. Using a stick blender, blend mixture until thick and creamy.
4. Stir through cream and Hydrolysed Collagen Peptides.
5. Serve topped with crispy bacon and spring onion.
6. Keep in the fridge for up to five days. This also freezes well.