Cooking Instructions
- 1
Preheat a large pan on high heat. Fry bacon until crispy, remove from pan, dice and set aside.
- 2
In a large pot, add 2 tablespoons of olive oil. Followed by the onion, carrots, celery, leeks, garlic and mix together with a spoon. Cook for around 10 minutes with the lid on, stirring every 2-3 minutes. Until the carrots have softened, but are still holding their shape.
- 3
Now add, the bacon, (keep a few pieces for garnish) potatoes and the stock into the pot. Stir the soup and bring to the boil. Reduce the heat and simmer for 15 minutes.
- 4
Add the cream, bring it to the boil and simmer for a further 5 minutes.
- 5
Remove the pot from the heat. Season with salt and pepper. Pulse until smooth using a hand blender or liquidizer. Divide between your serving bowls and sprinkle the rest of the bacon on top.
- 6
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