Irish Potato Soup with Bacon and Vegetables
900g (2lb) Potatoes, peeled and diced
900ml (1½ pint) Chicken or Vegetable Stock
300ml (½ pint) Cream or Cream and Milk
85g (3oz) Smoked Bacon
2 Medium Carrots, diced
6 tsp Butter
1 Leek, cut lengthways, sliced
1 Onion, diced
1 Spring Onion, cut into strips
¼ Head Celeriac, diced
Pinch Ground Nutmeg
Salt and Pepper to taste
Croutons
Heat 4 tablespoons of butter in a heavy saucepan
Saute the potatoes, celeriac and carrots.
Cover with the stock, bring to boil and simmer for 40 minutes.
Puree half the soup by passing it through a sieve or liquidising in a food processor and return to the saucepan.
Combine with the puree and the rest of the soup.
Heat the remainder of the butter in a frying pan.
Saute the leek and onion lightly and add to soup.
Add the cream, season with nutmeg, salt and pepper and cook for five more minutes.
Dice the bacon and fry until golden and crispy.
Serve the soup with croutons, diced bacon and spring onion sprinkled on top.
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