Cream Of Potato Soup With Radish And Bacon

1. 1

   Heat the oil in a saucepan, add the bacon, fry for 2-3 minutes until cooked and crispy. Remove and set aside to drain on kitchen paper. Add the onion and potato to the pan and fry in the hot fat, over a medium heat, for 2-3 minutes.

2. 2

   Add the vegetable stock and bring to a boil. Reduce the heat and simmer for 20 minutes. Add most of the radish to the pan and simmer for 5 minutes. Remove from the heat and puree using a stick blender

3. 3

   Stir in 3 oz of sour cream and most of the bacon. Divide between four bowls. Stir in the remaining sour cream. Garnish with the remaining radish, bacon and the watercress.

* Per serving · 4 servings · Values may vary.

No additional tips available.