Cheesy air-fryer potato & leek soup

Steps

1. 1

   Air-fry the potato minis following the packet instructions until cooked through.

2. 2

   Sprinkle the cooked potatoes with the shredded mozzarella, cheddar, and parmesan blend, then air-fry for a further 2-3 minutes or until the cheese is melted and golden brown.

   Start 2-minute timer
3. 3

   Meanwhile, heat the extra virgin olive oil in a large saucepan over medium-high heat.

4. 4

   Add the finely chopped shortcut bacon to the saucepan and cook, stirring, for 2-3 minutes or until crispy. Transfer the bacon to a plate and set aside.

   Start 2-minute timer
5. 5

   Add the potato and leek soup to the same saucepan used for the bacon. Bring the soup to a boil, stirring occasionally.

6. 6

   Once boiling, reduce the heat to low. Add the frozen baby peas and 1 cup of water. Simmer for 2-3 minutes or until the peas are tender.

   Start 2-minute timer
7. 7

   While the soup simmers, remove the rosemary sprigs from their stems and finely chop the leaves.

8. 8

   Ladle the soup into bowls. Top each serving with the cheesy air-fried potatoes and crispy bacon.

9. 9

   Serve immediately sprinkled with the chopped rosemary and freshly ground black pepper.