This easy spin on pea and ham soup is light on your hip pocket and perfect for weeknights.
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Heat the oil in a large saucepan over medium-high heat. Add the leek and potato and cook, stirring, for 2 mins or until the leek softens. Add the stock and bring to the boil. Reduce heat to medium and simmer for 15 mins or until potato is tender. Add the peas and bring to the boil.
Remove pan from heat. Use a stick blender to carefully blend until smooth. Add half the cream and season. Stir to combine.
Ladle the soup among serving bowls. Drizzle with the remaining cream. Top with the bacon. Sprinkle with the sprouts, chives and extra peas. Season with pepper and serve with the bread.
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