Creamy Potato Soup With Bacon

Ingredients

• 1 tbsp Oil
• 1 Onion
• 4 cloves Garlic
• Potatoes (raw, boiled or baked ideally with skin on, see potatoes section for quantities (Note 1 & 2))
• 1.5 litres chicken or veg stock ((Note 3))
• Salt (to taste, normally 1/2 tsp (Note 4))
• 1/2 tsp white or black pepper
• 50 grams Parmesan/Pecorino or other hard cheese ((Note 5))
• 120 ml Sour cream ((Note 6))
• 700 grams raw potatoes
• 750 grams cooked boiled potatoes
• 525 grams cooked baked potatoes
• Grated cheese
• Bacon lardons
• Chopped chives

Instructions

1. 1

   Place a dutch oven or large pan on a medium heat and add oil. Add the onions when the oil is hot and cook for a few minutes until translucent.

2. 2

   Add the garlic and cook for one more minute.

3. 3

   Pour in the stock, bring to boil and reduce to simmer. Then add the potatoes and simmer for 25 minutes. (Note 7)

4. 4

   Meanwhile, fry the bacon pieces on a medium to high heat until crispy (if using) and prepare the other toppings.

5. 5

   Remove from the heat and use a countertop or hand blender to blitz until smooth. (Note 8)

6. 6

   Return the soup to the stove and place on a low heat and add salt, pepper, cheese and cream and stir until the cheese is melted, adding a little more stock if you feel the soup is too thick.

7. 7

   Serve topped with cooked bacon bits / bacon lardons, cheese, and freshly cut chives.