Cook The Base
Wash and finely chop the celery, leek, carrot and thyme.
Chop the bacon into tiny pieces.
Fry the thyme in the butter and add the bacon to cook gently so that the fat renders and the meat becomes crispy.
Toss in the chopped veg and sweat, with the lid on, for 5 minutes until soft and translucent.
Season well, mix with the cooked potatoes and then leave to cool.