Peel and chop the onion, garlic and potato, and chop the mushrooms and bacon.
Heat the butter in a large saucepan over low heat.
Add the onion, garlic and thyme and cook for 2-3 minutes until soft but not coloured.
Then add the mushrooms and bacon. Let everything cook for another 30 seconds while stirring.
Add the chopped potato, the chicken stock and the milk. Bring everything to a boil and let it simmer for 30 minutes.
Add the cheese and cream while stirring.
Transfer mixture to the Braun JB 7192 PowerBlend 7. Blend to a smooth puree on speed 4.
Season with salt and pepper. Garnish with some thyme leaves and a drizzle of truffle or olive oil if you like.
Peel and chop the onion, garlic and potato, and chop the mushrooms and bacon.
Heat the butter in a large saucepan over low heat.
Add the onion, garlic and thyme and cook for 2-3 minutes until soft but not coloured.
Then add the mushrooms and bacon. Let everything cook for another 30 seconds while stirring.
Add the chopped potato, the chicken stock and the milk. Bring everything to a boil and let it simmer for 30 minutes.
Add the cheese and cream while stirring.
Transfer mixture to the Braun JB 7192 PowerBlend 7. Blend to a smooth puree on speed 4.
Season with salt and pepper. Garnish with some thyme leaves and a drizzle of truffle or olive oil if you like.
