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Heat a drizzle of oil in a large non-stick saucepan.
Add the bacon lardons to the pan. Fry for 5 minutes on a medium heat.
Remove the bacon from the pan and set aside.
Add the cabbage and leek to the pan. Fry for 5 minutes until soft. Remove from the pan and set aside.
While the veg is frying, peel and chop the potatoes and make up the stock.
Add the potatoes to the pan with the chicken stock and bring to the boil. Simmer for 10 minutes until tender.
Add half of the sautéed cabbage and leeks to the pan.
Blitz the potatoes and veg until smooth.
Stir in the bacon, the remaining cabbage & leeks, dried sage and cream.
Season with salt and pepper, before serving with bread and butter.