THE BEST POTATO SOUP

A velvety smooth soup topped with croutons and crispy bacon.

SERVES 6

✣ 90g (3oz) butter

✣ 2 onions, chopped

✣ 2 stalks celery, chopped

✣ 4 garlic cloves

✣ Few sprigs thyme, leaves picked

✣ 900g (2lb) Maris Piper potatoes, peeled and cubed

✣ 1ltr (1¾pts) chicken stock

✣ 125g (4oz) pancetta or bacon, roughly chopped

✣ 125ml (4fl oz) single cream

✣ ½ bunch chives, chopped For the croutons:

✣ Head of garlic, halved horizontally

✣ 150g (5oz) sourdough, torn into small pieces

✣ 6tbsp olive oil

✣ Zest of 1 lemon

1

Melt half the butter in a large pan over a medium heat. Add the onions, celery, garlic and thyme, and cook over a low heat for 15 mins.

2

Add the potatoes and stock to the pan and season well. Leave to simmer for 25 mins until the potatoes are cooked.

3

Meanwhile, fry the pancetta or bacon until crisp, then set aside.

4

For the croutons, heat the oven to 200C/

Gas 6. Break up the head of garlic and toss with the bread in the oil. Transfer to a baking tray and bake for 20 mins until crisp, then toss in the lemon zest, and discard the garlic.

5

Remove the soup from the heat and add the cream and remaining butter. Use a stick blender to purée until smooth. Divide between serving bowls and top with the pancetta, croutons and chopped chives.

PER SERVING 543 cals, 34g fat, 14g sat fat, 44g carbs