Super Green Cheesy Spinach and Potato Soup

a) Once the onion is softened, add the potato, garlic, chicken stock and water (see pantry for amount) to the onion.

b) Bring to the boil, then reduce the heat to medium, cover with a lid. Leave to simmer until the potatoes are soft, 20-25 mins.

c) Meanwhile, thinly slice the chilli.

d) Heat the olive oil (see pantry for amount) in a small frying pan on medium-high heat. Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

a) Add the chilli to the chorizo frying pan, then remove from the heat and set aside for now.

b) Halve the ciabatta, then cut diagonally into triangles. Pop the ciabatta into the oven to warm through, 2-3 mins.

c) Once the potatoes are soft, add the spinach to the saucepan, a handful at a time, until wilted and piping hot, 1-2 mins.

d) Using a hand blender, carefully blend the soup until smooth, 1-2 mins.

e) Stir through three quarters of the creme fraiche and season to taste with salt and pepper. TIP: If you want your soup a bit thinner, add a splash of water.