Lyndey Milan's forager's Soup

METHOD

1. Melt butter in a large saucepan or stockpot over medium heat. Add eschallots and garlic and cook, stirring, for 5 minutes or until softened.
2. Add potato and stock and bring to the boil. Simmer for 10 minutes or until the potato starts to break up. Add cream and greens and cook for a further 5 minutes or until the greens are very tender. Purée in a blender or food processor. Season with salt and pepper.
3. Meanwhile, cook diced bacon in a dry frying pan until crisp. Drain on paper towel.
4. Serve the soup in bowls sprinkled with bacon and chives with sliced soda bread and butter on the side.