Potato & Leek Soup served with Fig, Cheese & Bacon Toasties | Melissa's

Potato & Leek Soup served with Fig, Cheese & Bacon Toasties

Prep time
Cook time


1 tbsp Melissa Everyday Cooking Olive Oil
1 tbsp butter
2 onions, roughly chopped
2 leeks, roughly chopped
4 garlic cloves, roughly chopped
2 tsp salt
2 tsp white pepper
20g thyme, tied in a bunch (take out before blending)
1kg potatoes, cut into large blocks, leaving the skin on.
2L milk
10 bread slices
5 tbsp Melissa’s Ripe Fig Jam
40 any white cheese slices
20 cooked streaky bacon
butter to smear bread
Parsley Oil
50ml Melissa’s Extra Virgin Olive Oil
20g parsley
1lemon, zest and juiced
1 garlic clove
Fried Leeks
1 leek, white bottom part, sliced finely
½ cup cornflour


  1. Heat the oil and butter in a large pot.
  2. Cook the onions and leeks for about 10min.
  3. Add the thyme, salt, pepper, garlic and cook for another 10min.
  4. Add water if the ingredients starts to brown.
  5. Add the potatoes and cover with 1L of milk.
  6. Cook the potatoes with the lid covered until soft.
  7. Once the potatoes are cooked soft, remove the thyme and blend with blender until smooth.b
  8. Add the rest of the milk and season to taste.
  9. Serve warm.
  1. Layer the ripe fig jam, bacon and cheese between two slices of bread.
  2. Butter on both sides and toast until golden brown on the outside and the cheese is melted.
Parsley Oil
  1. Blend all the ingredients for about 2min until emulsified and very smooth.
Fried Leeks
  1. Dust the leeks in the cornflour and deep-fry until golden brown.