Creamy Bubble and Squeak Soup with Crunchy Bacon

butter, 2 large onions, roughly diced, 2 large potatoes, peeled and cut in rough 1 cm dice, 1 litre Chicken or Vegetable Stock, 250 g Brussels sprouts, finely shredded and rinsed, 125 ml single cream, 6-8 rashers of streaky bacon, rinded and cut into thin strips, cooking oil, salt, pepper and freshly grated nutmeg

Melt the butter in a saucepan. Once bubbling, add the onions and potatoes. Cook without colouring for 5-10 minutes, until beginning to soften. The stock can now be added. Bring to the simmer and cook for 20-25 minutes, until the vegetables are totally cooked. Season the soup with salt, pepper and a pinch of nutmeg. Bring to the boil and add the shredded sprouts. Allow the soup to simmer vigorously for 6-8 minutes, until the sprouts become tender. The soup can now be completely liquidized. Add the single cream and check the seasoning.
Cook the bacon strips while the soup is being made, by heating a non-stick frying-pan with a drop of cooking oil. Begin to cook the bacon on a fairly high heat. This will seal the individual strips. After a minute or two, reduce the cooking temperature so the bacon is just bubbling. As the bacon cooks, its natural fat will melt, letting it 'deep-fry' in its own oil. Continue until the strips are a deep colour and have become very crispy, almost like crackling. Strain off the fat and sit the bacon pieces on kitchen paper to absorb any remaining oil.