Created by ImPat on October 24, 2014
Step 1: Heat 2 teaspoons of oil over high heat and add 4 rashers of bacon and cook for 2-3 minutes or until crip and then set aside.
Step 2: Heat another 2 teaspoons of oil in the pan and add chopped brown onion and garlic and cook for 1 minute.
Step 3: Add potatoes, 2 sprigs thyme, chicken stock and water and bring to the boil and then reduce heat and simmer for 15-20 minutes.
Step 4: Blend until smooth and stir through cream.
Step 5: Divide into serving bowls and top with crispy bacon to serve.