Potato, beer and smoked cheddar soup

Method

1. Heat the olive oil in a large saucepan over medium heat and fry the bacon until crisp, about 5 minutes. Transfer the bacon to a plate lined with paper towel and set aside.
2. Add the onion, leek, garlic and celery to the saucepan and cook until softened, stirring occasionally, about 5 minutes. Increase the heat to medium–high and pour in the beer. Stir until bubbling, then add the stock, potatoes, bay leaves, worcestershire sauce, mustard, thyme, sea salt and pepper and bring to the boil. Reduce the heat to medium–low, cover and simmer until the potatoes are tender, about 20 minutes.
3. Take the soup off the heat and discard the bay leaves. Using a hand-held blender, purée the soup until completely smooth, or your desired consistency is achieved.
4. Return the soup to medium heat and add the cream and cheese. Stir until the cheese is completely melted. Taste and add more sea salt and pepper if needed.
5. To serve, ladle the soup into bowls and garnish with the reserved bacon and parsley.