Brêckie Bacon & Potato Soup

Ingredients

• 300 g streaky bacon, chopped
• 1 kg potatoes, peeled and diced
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 1 tbsp butter
• 2–3 tsp BlixSam Brêckie Spice
• 1 litre chicken stock
• 250 ml fresh cream
• 200 g mature cheddar cheese, grated
• Freshly ground black pepper
• 3 spring onions, finely sliced
• Extra crispy bacon and cheddar, for serving

Method

1. Heat a large pot over medium heat and fry the bacon until golden and crispy. Remove about half and set aside for garnishing.
2. Add the butter and onion to the bacon fat and cook until the onion is soft and lightly golden.
3. Stir in the garlic and cook for another minute.
4. Add the BlixSam Brêckie Spice and stir through the buttery bacon juices. Allow the seasoning to bloom for about 30 seconds.
5. Add the diced potatoes and chicken stock. Bring to a gentle boil, reduce the heat and simmer for 20–25 minutes, or until the potatoes are very tender.
6. Lightly mash the potatoes directly in the pot. Mash roughly half for a thick, creamy texture while leaving plenty of potato chunks.
7. Stir in the fresh cream and simmer gently for another 3–4 minutes.
8. Reduce the heat and add the grated cheddar a handful at a time, stirring until melted and smooth.
9. Stir some of the reserved crispy bacon back into the soup and season with freshly ground black pepper.
10. Ladle into bowls and top generously with crispy bacon, grated cheddar, spring onions and a tiny extra sprinkle of Brêckie Spice.

Serving Suggestion