Creamy Potato Soup with Bacon and Walnut Vinaigrette – Sophie Zalokar

Ingredients

• 1 onion, diced
• 3 cloves garlic, roughly chopped
• 2 stalks celery, diced (reserve the leaves)
• 1 large carrot, diced
• 50 g butter
• 1 tsp salt flakes
• 1 tbsp fresh thyme, chopped
• 1 kg Laura or Royal Blue potatoes, peeled & diced
• 1.8 litres vegetable or chicken stock
• 1 cup sour cream
• salt flakes & freshly cracked black pepper
• 100 g speck or bacon, sliced
• ½ cup roasted walnuts, roughly chopped
• 3 spring onions, the green tops finely chopped
• 1/3 cup inner celery leaves, roughly chopped
• 4 tbsp white wine vinegar
• 2 tbsp olive oil