Bacon
Potato
Garlic
Peas
Cream
Onion
Parsley
Cut bacon into small pieces. Cook it over low heat until golden and crispy. Save the bacon pieces for later.
In the remaining bacon fat, cook onion and garlic over medium heat until soft.
Mix in ½ cup of water and diced potato. Simmer until the potato softens.
Once potatoes are soft, stir in the frozen peas.
Add ½ cup of light cream. Cover and simmer on low heat.
Add ½ cup of light cream. Cover and simmer on low heat.
Blend the soup until smooth. Serve garnished with crispy bacon and parsley.
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