Witch's Cauldron Spooky Spinach & Potato Soup

a) Heat a drizzle of oil in a large saucepan on medium-high heat. Add the onion to the pan and stir-fry until softened, 4-5 mins.

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

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

a) Meanwhile, remove the bread from the packaging and pop onto a baking tray.

b) Bake on the middle shelf of your oven until toasted and golden, 10-12 mins. 

c) Once baked, leave to cool for 5 mins before cutting into thick slices.

a) While the bread bakes, thinly slice the chilli (prepare less if you'd prefer things milder).

b) Heat the olive oil (see pantry for amount) in a small frying pan on medium-high heat.

c) Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

d) Add the chilli, then remove from the heat and set aside.

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

b) Carefully blend the soup, using a hand blender, until smooth, 1-2 mins.

c) 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.