Creamy bacon, potato and sweetcorn soup recipe

Heat a large non-stick saucepan over a high heat. When hot, add the lardons or bacon and cook, stirring, for 5 minutes, until golden. Remove and set aside. Add the oil to the pan, reduce the heat slightly, then add the onion and celery. Cook, stirring occasionally, for 5 minutes until softened.

Add the potato and stock, bring to the boil, then reduce the heat and simmer for 10 minutes, until the potato is tender but still holding its shape. Add the sweetcorn, cream and bacon and simmer for 2-3 minutes to heat through. Stir in the parsley, then season to taste. If taking to a picnic, pour into warmed flasks.