Creamy Chicken Potato Soup

Cook the bacon over low heat in a large pot until it crisps up and render its fat. Use tongs to set the bacon aside on a paper towel lined plate. Leave it to cool then chop it up.

Add a little butter to the pot with the bacon drippings and heat until melted. Add the onion, celery, carrots and potatoes and season with salt, pepper, garlic powder and red pepper flakes. Cook over medium heat for five minutes then add the mustard.

Pour in the chicken broth and bring to a simmer. Add the diced chicken and cooked bacon, partially cover the pot and simmer gently for 20 minutes or until the potatoes are tender and chicken is cooked through. Break up some of the potatoes against the side of the pot.

Dilute the cornstarch in equal amounts cold water. Stir the cornstarch slurry and cream into the soup, heating through until the broth thickens.

Add the chopped spinach and grated cheese and have a taste – divine or what? Garnish with the parsley and serve with a side of crusty bread and some grated Parmesan cheese.