Potato soup with chives and bacon
Extra light sour cream
¼ cup(s), (60g)
125 g, fat trimmed, thinly sliced
1 whole, coarsley chopped
2 individual, coarsley chopped
2 clove(s), crushed
1 tsp, (4 sprigs)
Potato, desiree, peeled, raw
700 g, chopped
4 cup(s), (1L), salt-reduced
2 tbs, finely chopped
- Heat oil in a large saucepan over medium-high heat. Cook bacon, stirring, for 5 minutes or until golden. Transfer to a plate. Add leek, celery, garlic and thyme to pan. Cook, stirring, for 5 minutes or until leek and celery have softened.
- Add potato and stock and season with freshly ground black pepper. Bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly. Using a food processor or stick blender, process soup until smooth.
- Place sour cream in a small bowl. Stir in 2–3 teaspoons water to create a drizzling consistency. Top soup with sour cream, bacon and chives.