Place a saucepan over medium heat. Add the olive oil and bacon and cook for 2-3 minutes or until slightly crisp. Remove from the saucepan and set aside on absorbent paper.
Place the butter in the saucepan and allow it to melt. Once melted, add the onion and garlic and cook, stirring for 2-3 minutes. Add the mushrooms and half of the reserved bacon to the pan. Continue to cook, stirring for 3-4 minutes or until butter has absorbed and mushrooms are starting to soften.
Add the potatoes to the saucepan followed by the stock. Bring to the boil then reduce heat to low and simmer for 15-20 minutes or until the potatoes are soft.
Use a stick blender to blitz the soup until smooth then add the cream and continue to simmer for a further 5-10 minutes. SEason to taste with salt and pepper.
Top the mushroom and bacon soup with the remaining cooked bacon and chopped shallots and serve with crunchy bread.
0 servings