In a large saucepan add the olive oil and the garlic, then  pop the slice of bacon in the bottom

Next add the sliced leeks and spring onions, fry (sweat) for 10 minutes over a medium heat

Then add the potatoes and give it a stir - return to the heat

Crumble the stock cube into the milk and then pour into the pan together with the water

Finally add the sprigs of thyme,  season with salt & black pepper

Bring to the boil and immediately reduce the heat and simmer for 20 minutes

Remove from the heat. Now this is where you decide on the consistency. Using a hand blender whizz your soup to the desired thickness (I don't like mine totally smooth so I stop before I get to this stage)

Next,  taste and then season accordingly- if it's too thick for you add a drop of milk or water to the desired consistency

Fry off some bacon until really crispy and chop small can add a swirl of cream for that special occasion. It's really good :-)

Serve the soup in nice bowls and use some of the reserved spring onion tops  and the crispy bacon to garnish the soup

You can add a swirl of cream for that special occasion.