Kartoffelsuppe mit Speck (Potato Soup with Bacon)

• 180 g Bacon
• 30 g Unsalted butter
• 1 large Leek
• 2 pieces Celery
• 800 g Yukon Gold potato
• 1 liter Vegetable stock
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 150 ml Double cream

1. Cut the bacon into small pieces. Fry in a frying pan over medium heat for 8 to 10 minutes, stirring, until deeply golden and crisp. Lift out with a slotted spoon, leaving the fat in the pan.
2. Meanwhile, trim and rinse the leek well, then slice it. Slice the celery, and peel and cut the potatoes into roughly even chunks so they cook at the same rate.
3. Add the butter to the bacon fat in the pan and let it melt. Add the leek and celery and cook for 6 to 8 minutes over medium-low heat until softened but not browned.
4. Tip the softened vegetables into a large pot, add the potatoes and pour in the vegetable stock. Bring to a gentle simmer, then cook for 15 to 20 minutes until the potatoes are very tender when pierced with a knife.
5. Take the pot off the heat and blend until completely smooth. Stir in the salt, pepper and double cream. Return to a low heat and warm gently for 3 to 5 minutes, stirring, without letting it boil.
6. Stir most of the crisp bacon through the soup, reserving a little for the top. Ladle into bowls and finish with the reserved bacon and a final grind of black pepper if you like.

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