4mediumPotatoespeeled, and cut into cubes (850g / 1.9lbs)
4Bacon Strips diced
800mlChicken Stock or vegetable stock
150mlHeavy Cream
Sea Saltto taste
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Instructions
In a large pot, fry diced bacon for 5 to 6 minutes, until crispy. Remove the crispy bacon with a slotted spoon, reserving the bacon fat in the pot and place the bacon on a plate lined with a kitchen roll.
Add the potatoes and mix through the bacon fat for 1 minute. Pour in chicken stock and bring to a boil. Turn the heat to a simmer, place a lid on the pot, and simmer for 20 minutes until the potatoes softened.
Add the cream and bring to a light simmer. Mix the soup and remove it from the heat.
Blend the potato soup in a large blender for 1-2 minutes until completely smooth or 10 - 20 seconds to have potato lumps. Taste and season with sea salt, then serve.
Notes
Equal sized potato chunks - Cut the potatoes to similar sizes. It will help them cook evenly.Keep the bacon crispy - Once you have crisped the bacon. Place it on a plate lined with a kitchen roll. It will help it drain any excess fat, keeping the bacon nice and crisp.The easy way if you prefer potato lumps - If you prefer potato lumps in your soup, it's much quicker and easy to use an immersion blender or masher on the soup.