preparation time: 10 minutes
cooking time: 15 minutes
serves: 4
1 tablespoon olive oil, plus 1 teaspoon
1 onion, chopped
2 garlic cloves, crushed
900g floury potatoes (such as Sebago), peeled and chopped
1 litre chicken stock
1 bunch English spinach, washed, trimmed, shredded
4 bacon rashers, cut into thin strips
2 tablespoons cream, optional
crusty bread, to serve
1. Heat the tablespoon of oil in a large saucepan. Add the onion and cook over medium heat for about 5 minutes, until soft. Add the garlic and cook for 1 more
minute. Add the potatoes and stir in
the stock. Bring to the boil and cook, partially covered, for about 15 minutes, until the potato is soft.
2. Stir in the spinach and heat through until wilted. Either cool slightly and transfer to a food processor to puree until smooth (you may need to do this in batches), or use a hand blender to puree the soup in the saucepan, until smooth.
3. Heat the teaspoon of oil in a non-stick frying pan and add the bacon. Cook over medium heat for about 3 minutes, until brown and crisp. Serve the soup topped with cream (if using) and bacon, with crusty bread on the side.
