Potato soup with soured cream and chives recipe
 Simon Hopkinson’s potato soup recipe is easy, yet delightful and nourishing. 25g/1oz butter5 rashers fatty, smoked streaky bacon1 large onion, chopped500g/1lb 2oz floury potatoes, peeled, cut into small pieces750ml/1⅓pt light chicken stocksalt and freshly ground white pepper1 bay leaf4-5 tbsp soured cream1-2 tbsp snipped fresh chives 25g/1oz butter 5 rashers fatty, smoked streaky bacon 1 large onion, chopped 500g/1lb 2oz floury potatoes, peeled, cut into small pieces 750ml/1⅓pt light chicken stock salt and freshly ground white pepper 1 bay leaf 4-5 tbsp soured cream 1-2 tbsp snipped fresh chives Method Melt the butter in a lidded saucepan and fry the bacon until golden-brown. Remove from the pan using a slotted spoon and set aside. Fry the onion in the remaining fat until soft. Rinse the potatoes under cold running water until the water runs clear. Drain the potatoes. Pour the stock into the pan, and then add the potatoes, salt and freshly ground white pepper and bay leaf. Bring up to a gentle simmer, skimming off any scum that forms on the surface, and add the bacon. Cover with a lid and simmer for 25-30 minutes, or until the potatoes begin to break up. Remove the bay leaf and bacon (you can crisp the bacon up for a sandwich if you like).Pass the mixture through a vegetable mill using the finest mesh disk into a clean pan. You can also blend the soup in a food processor - though I find this method produce too smooth a result.Gently reheat and ladle into hot bowls. Serve with a good dollop of soured cream and sprinkle with plenty of chives. Melt the butter in a lidded saucepan and fry the bacon until golden-brown. Remove from the pan using a slotted spoon and set aside. Melt the butter in a lidded saucepan and fry the bacon until golden-brown. Remove from the pan using a slotted spoon and set aside. Fry the onion in the remaining fat until soft. Rinse the potatoes under cold running water until the water runs clear. Drain the potatoes. Pour the stock into the pan, and then add the potatoes, salt and freshly ground white pepper and bay leaf. Fry the onion in the remaining fat until soft. Rinse the potatoes under cold running water until the water runs clear. Drain the potatoes. Pour the stock into the pan, and then add the potatoes, salt and freshly ground white pepper and bay leaf. Bring up to a gentle simmer, skimming off any scum that forms on the surface, and add the bacon. Cover with a lid and simmer for 25-30 minutes, or until the potatoes begin to break up. Remove the bay leaf and bacon (you can crisp the bacon up for a sandwich if you like). Bring up to a gentle simmer, skimming off any scum that forms on the surface, and add the bacon. Cover with a lid and simmer for 25-30 minutes, or until the potatoes begin to break up. Remove the bay leaf and bacon (you can crisp the bacon up for a sandwich if you like). Pass the mixture through a vegetable mill using the finest mesh disk into a clean pan. You can also blend the soup in a food processor - though I find this method produce too smooth a result. Pass the mixture through a vegetable mill using the finest mesh disk into a clean pan. You can also blend the soup in a food processor - though I find this method produce too smooth a result. Gently reheat and ladle into hot bowls. Serve with a good dollop of soured cream and sprinkle with plenty of chives. Gently reheat and ladle into hot bowls. Serve with a good dollop of soured cream and sprinkle with plenty of chives. Recipe tips Make this a vegetarian soup by using vegetable stock instead of chicken stock and leave out the bacon.