This soup is creamy and delicious, perfect for cold wintery days. Serve it with crusty bread.
- 2 large tins of sweetcorn
- 6 large cooking potatoes
- 4 or 5 rashers of bacon
- 250ml vegetable stock
- Salt and pepper
- 1 tbsp. curry powder
Fry the rashers of bacon in a little olive oil until crispy and golden and then set them to one side.
Fry the drained sweetcorn in the bacon fat with the curry powder and boil the potatoes until tender and soft.
Bring the stock to the boil and then add the cooked sweetcorn and potatoes. Stir in some seasoning and half of the bacon, and then blitz the soup until smooth and creamy. Add more stock if needed.
Garnish the soup with the rest of the bacon.