In a deep saucepan, heat the butter and olive oil. Sauté the shallots and leeks until soft and just starting to colour. Add the potatoes, thyme leaves and oregano. Season with salt and pepper and cook for about 3 minutes. Add the bay leaves and stock. Simmer with the lid on for 35 minutes. Check that the potatoes are tender and soft. Remove the bay leaves and transfer to a blender. Blitz in batches until smooth.Pour the soup back into the saucepan and add the cream, milk and Parmesan cheese. Bring back up to a simmer and whisk with a balloon whisk to incorporate the cheese thoroughly.For bacon crumble, heat 1 tablespoon olive oil in a frying pan. Brown the bacon on both sides until crispy and well coloured. Drain on a paper towel. Chop the bacon into fine pieces. Add the ciabatta crumbs to the pan and fry until golden and crisp. Season the croutons with a little salt and pepper. Add the bacon to the breadcrumbs and stir through the 2 tablespoons Parmesan cheese. Set aside to cool and crisp up. Serve the crumble topping alongside the soup.Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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