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April's Potato Soup

A thick and hearty tasty soup, great with fresh crusty bread or on its own.


  • 6 large potatoes roughly chopped

  • 3 medium onions or leeks

  • 250gr roughly chopped bacon

  • 3 peeled garlic cloves

  • 600ml heavy cream

  • 3 bacon stockcubes

  • sea salt

  • salt & pepper to taste

  • garnish: Parsley, chives or shallots


  • 1.

    Place chopped potatoes, onions, bacon, garlic and stock cubes in a large saucepan of hot water seasoned with sea salt. Bring to the boil and simmer until all ingredients are soft. When soft, drain and save stock. Use a stick blender to puree soft ingredients until smooth, add stock as needed top moisten mixture. Add cream, salt and pepper to make soup a thick creamy consistency. Reserve stock in fridge to further moisten left over soup next day.

  • 2.

    Garnish with grated tasty cheese and chopped shallots, chives or parsley.

  • 3.

    Serve with crusty bread or solo.


This soup is suitable for freezing and making ahead. Microwave to reheat. Kids love it!

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