Ingredients

• 6-8 Bacon medallions, Diced
• 1-1.5 White Onions, Diced
• 3 Garlic Cloves, Crushed
• 2 Large Potatoes, Diced
• 1tsp Dried Thyme
• 1 Litre Chicken Stock
• 200g Soft Cheese

Method

1. Cook up the bacon medallions until they are nice and crispy before removing from the heat
2. Put the onion and garlic into a large pan (that has a lid) and allow to soften and start to go brown
3. Add in the potatoes, thyme and chicken stock
4. Bring to the boil, cover with a lid and reduce to a simmer and cook for one hour (stirring occasionally)
5. Blend everything up, add in soft cheese and blend again
6. mix the bacon bits through the soup and serve up

Eating And Storage Tips

This soup is incredibly thick. You could add in additional stock, probably up to about another 500-750ml, and this would make it a lot looser in texture.

This will absolutely work well as leftovers just put it into containers and let cool before putting into the fridge or fridge-freezer. If you’re thinking of reheating it, especially where it is slightly thicker, be sure to add in a dash of water or milk before reheating and giving a good stir as this will help stop it from thickening up even more.

I ate some of mine cold and found it to be the best cold soup I’ve eaten; Probably because it’s so thick that it’s almost like incredibly smooth mashed potato instead!