Potato & Bacon Soup

Thick, creamy soup

Ingredients

• 250ml Double Cream
• 1 Stock Cube *Chicken works best*
• 2 finely chopped celery sticks
• 2 finely chopped potatoes
• 3-5 bacon rashers, fried till crispy, reserve the fat in a cup/suitable vessel
• 1 finely chopped carrot
• 2 finely chopped onions
• 2 teaspoons spices (I just chuck whatever I have at hand in, usually coriander and a pinch of chilli)

Instructions

STEP 1:

1. Fry the bacon if you’ve not already done so. Chop it into little bits (about 1cm long) and set aside, reserving the fat.

STEP 2:

2. Put the fat and some olive oil in a large saucepan. Fry off the veggies until golden brown,EXCEPT the onion.

STEP 3:

3. Take 2 tsp of the veg oil/fat mix and stir in your spices. Fry the onion in this, and add into the veggies.

STEP 4:

4. Add your stock into the big saucepan and mix through the veggies. You need more stock if you can’t move the veggies about easily.

STEP 5:

5. Simmer for 30 minutes.

STEP 6:

6. Cool. When you can taste it and not burn yourself, you’re good to go.

STEP 7:

7. Add in the cream slowly.

STEP 8:

8. Strain the mixture through a sieve. Save the liquid.

STEP 9:

9. Blend or mash the veggies.

STEP 10:

10. Add these into the liquid you saved from straining.

STEP 11:

11. Strain again.

STEP 12:

12. Add the bacon and heat through slowly.