Ingredients

• 4 heads of garlic
• 1 onion
• 2 shallots
• 2 lbs of potatoes
• 1 small bunch of fresh thyme
• 2 ½ pints of water of water
• A little crème fraiche
• 1 chicken stock cube
• 8 oz of Tommy Moloney’s bacon
• Salt and black pepper
• Small amount of olive oil

Method

• Peel all the heads of garlic followed by the onion and the shallots.
• Rinse the thyme. Now begin by sweating the garlic cloves in a little olive oil for one or two minutes before adding the chopped onion and the shallots. Do not allow to color.
• Peel and roughly chop the potatoes and add all of these to the garlic and onions. Crumble in the chicken stock cube then add the water.
• Mix well then allow to simmer gently for around 30 minutes or until the potatoes are cooked. Blend in a mixer and add a little crème fraiche once done. Taste and adjust the seasoning with salt and freshly-ground black pepper.
• Pan fry the bacon until crispy then chop up into small dice. Lightly toast croutons.
• When ready to serve, place equal amounts of bacon and croutons in each bowl, then gently pour the soup on top.