Heat the olive oil in a large saucepan. Add the leeks, garlic, potato, thyme and smoked paprika, and cook gently until soft, without browning please! Add the tomatoes and cook for 5 minutes. Then add the stock and cook for a further 15 minutes, giving it a good stir every so often.
Season with salt and pepper and cook for 10 minutes more. Then add the chopped celery leaves and extra thyme.
Ladle the soup into bowls, top with crispy bacon and serve with crusty French bread. (Onion bread is also delicious with this soup.)
Tip: Cubes of deep-fried haloumi cheese can be used instead of bacon, or why not use both? If you are using haloumi cheese, soak it for 10 minutes to remove some of the salt, and then drain and dry it very well before you fry it – the cheese crisp on the outside and soft on the inside.
(Jenny Morris 2013. All rights reserved)