IRISH POTATO AND PARSLEY SOUP

Preparation Method :

• In a large saucepan, fry the bacon until the fat just separates out.
• Add the butter, potatoes and onions and cook until the potatoes are half-cooked.Stir occasionally.
• Add the stock and milk.
• Season with pepper and salt to taste.
• Bring to boil, then cover and simmer until the vegetables are fully-cooked.
• Allow to cool for a little while and then blend the soup in a blender.
• Transfer the soup to the pan and mix the chopped parsley and cream.
• Reheat on low flame. Do not boil.
• Garnish with croutons and serve hot.