Ingredients
Method
1.In a large saucepan, heat 30g butter and oil together on high. Saute onion and garlic for 2-3 minutes, until onion is tender.
2.Add potatoes and cook, stirring, 2 minutes. Mix in stock. Bring to the boil on high. Reduce heat to low and simmer for 20-25 minutes, until potatoes are tender.
3.In a frying pan, melt remaining butter on medium and saute cabbage until tender.
4.Using a hand blender or food processor, puree soup. Season to taste. Stir in spinach, cream and half the cabbage. Reheat gently until spinach is wilted. Top with remaining cabbage and crisp bacon.