Fancy Potato & Bacon Soup

Prep 10 mins

Cooking Time 2+ hrs

Difficulty Novice

Serves4 – 6


1 brown onion, sliced
4 rashes of shortcut bacon,sliced
1 tablespoon olive oil
8 large potatoes, peeled and chopped
2 teaspoons crushed garlic
500ml chicken stock
100g Serrano or prosciutto
1/2 cup grated parmesan
1 small tub double cream
3 spring onions
Sea salt & White Pepper


  1. Heat a large pot on the stovetop. Add your olive oil followed by the onion and bacon, sauté until the onion begins to colour. Remove from the heat and add your potatoes followed by the chicken stock and fill with water until potatoes are fully submerged. Cook on high until it begins to boil then reduce to a simmer. Allow the soup to simmer for roughly 2 hours or until the potatoes are fully cooked through.
  2. While the soup cooks begin making your crispy Serrano by laying the slices on a baking tray allowing a centimetre space between them. Place in a preheated 170°C fan forced oven for 15 minutes then allow to fully cool.
  3. At the same time you make your Serrano crisps begin making your parmesan chips. On a large baking tray with baking paper sprinkle the parmesan to fill the tray, you want it to be patchy. Cook for 12 minutes or until golden brown, and then allow to cool.
  4. Finely slice your spring onions on a 30° angle and add to a bowl of cold water so it can curl. Before using strain and pat dry with paper towel.
  5. Remove the soup from the heat and using an immersion blender preferably with a soup attachment pulse until there are no visible lumps. If you find the mixture to thick gradually add more water until you are happy with the consistency. Season to taste with salt and pepper. Using a ladle serve the soup, add a dollop of cream to each serve, garnish with the Serrano, parmesan chips and finish with the spring onion curls.