Instructions: Gently fry the bacon until brown, drain and reserve. In the same pan fry the onions, garlic, thyme and rosemary until golden.

Add the chicken stock. Add the baking potatoes. Cook gently until the potatoes are soft and return the bacon and leave to cool.

When serving, reheat and add the leeks and flat leaf parsley. Enrich the soup by stirring in the cold, diced butter. Stir and serve in bowls.

On top of the soup lay sprigs of chervil.

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