Instructions: Slice onions, garlic, bacon and cut the tomatoes into quarters.

Melt the butter in a saucepan and add the onions, garlic, and bacon. Saute gently for 3 minutes until soft.

Add the tomatoes, tomato paste, sugar and 1/2 the basil and saute 2 more minutes. Add the potatoes and enough stock to cover the ingrdients, bring to the boil and simmer until potatoes are tender (about 30 min).

Puree in a liquidiser and return to saucepan. Reheat, add 1/2 the cream and season with salt and pepper.

Serve sprinkled with chopped fresh basil and a swirl of cream.

Accompany with hot garlic bread, forcaccia bread or garlic croutons.

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