1. Heat 2 teaspoons of oil over high heat and add 4 rashers of bacon and cook for 2-3 minutes or until crip and then set aside. 2. Heat another 2 teaspoons of oil in the pan and add chopped brown onion and garlic and cook for 1 minute. 3. Add potatoes, 2 sprigs thyme, chicken stock and water and bring to the boil and then reduce heat and simmer for 15-20 minutes. 4. Blend until smooth and stir through cream. 5. Divide into serving bowls and top with crispy bacon to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
