4 large Scotty Brand potatoes, peeled and diced
7 rashers smoked bacon
1.5 l hot vegetable or chicken stock, warm
142 ml single cream
Melt the butter in a large pot. Chop 3 rashers of smoked bacon and add to the pot, along with the chopped onion. Fry for a couple of minutes or until the onions start to turn golden.
Add the diced potatoes and stir well. Cover and turn down the heat. Cook for around 5 minutes, making sure the mixture doesn't stick to the pan.
Add in the stock, season with salt and pepper and bring to the boil. Cover again and leave to simmer for 20 minutes. Take off the heat for a couple of minutes and then blend with a hand mixer, or in a food processor.
Return to the heat and pour in the cream, stir well and season if required.
Serve with the remaining rashers of fried, chopped bacon.