Cream Of Potato Soup With Radish And Bacon

• 1-2 tbsp olive oil
• 3 oz bacon lardons
• 1 None onion, finely chopped
• 1 lb potatos, peeled and cut into cubes
• 3 cups vegetable stock
• 1 large bunch radish, grated or cut into matchsticks
• 5 oz sour cream
• 1/2 tub watercress

1. Heat the oil in a saucepan, add the bacon, fry for 2-3 minutes until cooked and crispy. Remove and set aside to drain on kitchen paper. Add the onion and potato to the pan and fry in the hot fat, over a medium heat, for 2-3 minutes.
2. Add the vegetable stock and bring to a boil. Reduce the heat and simmer for 20 minutes. Add most of the radish to the pan and simmer for 5 minutes. Remove from the heat and puree using a stick blender
3. Stir in 3 oz of sour cream and most of the bacon. Divide between four bowls. Stir in the remaining sour cream. Garnish with the remaining radish, bacon and the watercress.

olive oil, bacon, onion, potatos, vegetable stock, radish, sour cream, watercress

Taken from recipes-plus.com/api/v2.0/recipes/17559 (may not work)