Broad bean, bacon and potato soup

In a large saucepan sauté bacon in hot oil until lightly browned. Add onion and garlic and sauté until soft, then add beans and diced potatoes and sauté for 3 minutes.

Add the chicken stock dissolved in water. Taste, and season with salt and pepper. Bring to the boil, then turn heat to low and simmer for about 20 minutes or until potatoes are very tender.

Using a hand-held blender, blend soup until smooth; simmer for another minute. Serve with grated cheese and a drizzle of olive oil.