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  • Easy
  • Serves 4
  • 60 minutes cook

Minted pea, potato and bacon soup

With a bit on the side, this soup becomes a satisfying lunch or dinner.


  • 30 g butter
  • 1 onion, diced
  • 1 clove garlic, sliced
  • 100 g lean rindless bacon
  • 500 g potato, peeled and diced
  • 1.5 L salt-reduced chicken stock
  • 2 cups minted peas
  • 1/4 cup cream to serve
  • fresh shredded mint
  • 8 slices french bread
  • 90 g creamy feta cheese
  • olive oil
  • cracked pepper


  1. Heat the butter in a large saucepan and saute the onion, garlic and bacon for 3-4 minutes over a medium heat until softened.
  2. Add the diced potato and stock and simmer for 30-40 minutes, or until the potato is soft.
  3. Add the peas and simmer 2-3 minutes, then blend until smooth. Season to taste and serve in bowls with a swirl of cream and top with fresh mint.
  4. For the feta toasts, lay the sliced bread on a baking paper-lined tray and top with sliced or crumbled feta – pressing onto the bread, grill until just coloured then drizzle with olive oil, sprinkle with mint and cracked pepper.


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