A holy trinity combines in this creamy and comforting soup.
Take this soup in a thermos flask for a warming lunch or serve for dinner with a garnish of crispy kale and fresh herbs. Cheesy toast never goes amiss.
- Start by melting the butter in a large pot. Add the onion, potatoes, bacon, thyme and butter beans. Give it a good stir, then add the mustard and let the flavours mingle for a few minutes.
- Add the stock and simmer for 10-15 minutes until the potatoes are completely soft. Stir through the kale.
- Let the soup cool a little before pureeing with a stick blender. Season to your liking.
- Cook a few bits of extra bacon to serve if desired. Otherwise, serve with some thyme leaves and a good grind of pepper.
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