4 rashers of bacon
1 litre chicken stock
2 tbs mint
Chop one onion and four rashers of bacon (without the rind) and cook together for five minutes in a large pot over a medium-high heat until they are well browned. Then remove them from the pot and set aside.
Peel and dice the potato and combine it with the chicken stock in the pot and bring it to the boil. Add the chopped broccoli and cook until they are soft.
Then put the potato and broccoli in a blender or whizz and blend until smooth. Add the bacon and onion, chopped mint and some salt and pepper and stir until well combined.
Remember to put it in air-tight containers if freezing.