Bacon Potato Soup

Fry the chopped bacon in a large pot or Dutch oven over medium heat for 8-10 minutes until crisp and golden. Remove with a slotted spoon to a plate lined with kitchen paper, leaving the fat in the pot.
6 bacon rashers
Spoon off all but about 2 tablespoons of the bacon fat. Add the onion, carrot and celery and cook for 6-8 minutes over medium heat until softened.
1 medium onion
1 medium carrot
3 celery stalks
Stir in the garlic, fresh thyme and red chilli flakes and cook for a further minute until fragrant.
2 large garlic cloves
1 tablespoon fresh thyme
¼ teaspoon red chili flakes
Sprinkle over the plain flour and stir constantly for 1-2 minutes to toast it.
4 tablespoons plain flour
Pour in the chicken stock gradually, stirring and scraping the bottom of the pot to lift any stuck bits, then add the cubed potatoes.
4 cups chicken stock
1 ½ pound potatoes
Bring to a boil, then lower the heat and simmer for 15-18 minutes, partially covered, until the potatoes are fork-tender.
Place the soured cream in a small bowl and stir in a ladle of the hot soup to temper it. Turn off the heat and stir the mixture back into the pot. Add most of the cooked bacon back to the pot.
½ cup soured cream
Season with salt and freshly ground black pepper to taste. Serve topped with the remaining crispy bacon.
Salt and freshly ground black pepper to taste