This soup has a rich, velvety texture. You can make it veggie (use Quorn bacon and vegetable stock) and it works well as a pasta sauce. I usually make it in the slow cooker and then whizz it with the stick blender when it’s cooled but you could also take the time to chop the veg finely and make something more like broth. It cooks fine on the hob, freezes well and reheats in the microwave from chilled. The last time I made this soup I got 11 portions from this recipe. I adapted this from a recipe by Gill Holcombe.
2 sweet potatoes
(Spare veg? A stick of celery or a shallot or two would fit nicely.)
3 bacon rashers (or one pack Quorn bacon)
2pts chicken/vegetable stock
Preheat slow cooker on High. Chop the veg into 1″ pieces and place in slow cooker. Roughly chop the bacon and add to the slow cooker with the stock. Cover and reduce the heat to Low. Allow to cook for most of the day then cool if possible and liquidize.