The Spice Club potato soup

• 6 slices of bacon (about 300 g), cut into 1 cm pieces
• 2 tablespoons unsalted butter
• 3 stalks of celery, finely chopped
• 1 large onion, finely chopped
• 1 large carrot, peeled and finely chopped
• 2 cloves garlic, finely chopped
• 3 lb (1.4 kg) Yukon Gold potatoes (about 6 medium), peeled and cut into 1-inch (2.5-cm) cubes
• 4 tablespoons The Spice Club Potato spice mix
• 1 liter chicken stock
• 120-240 ml whipping cream, to taste
• Grated cheddar cheese and chopped chives, for garnish

Step 1: Baking the Bacon

• Heat a large soup pot over medium heat. Add the bacon and cook until crispy, about 5-7 minutes.
• Remove the bacon from the pan with a slotted spoon and drain on paper towels. Leave the excess fat in the pan.

Step 2: Sauté Vegetables

• Add the butter to the pan with the remaining bacon fat. Add the chopped celery, onion, carrot and garlic. Season with salt and pepper and cook for 5-7 minutes until the vegetables are soft.

Step 3: Add Potatoes and Broth

• Add the potato cubes and The Spice Club Potato seasoning mix to the pan. Stir everything well and then add the chicken stock. Bring to a boil.

Step 4: Cooking and Pureeing

• Reduce heat and simmer for 15-20 minutes, until potatoes are tender. Use a hand blender or blender to partially puree the soup, leaving some potato chunks for texture.

Step 5: Finishing the Soup

• Stir the cream into the soup and heat for another 2-3 minutes on low heat, but do not let it boil. Season with extra salt and pepper if necessary.

Step 6: Serving

• Serve the soup in bowls and garnish with the crispy bacon, grated cheddar cheese and finely chopped chives.

Enjoy your meal!