Ingredients: • 1 tablespoon olive oil • 6 slices Irish traditional bacon, chopped • 1 onion, chopped • 2 large zucchini or courgette, sliced • 3 potatoes, peeled and chopped • 4 cups chicken stock • 3 ounces Cashel Blue cheese • 2/3 cup half-and-half • Freshly ground black pepper • 2-3 sprigs fresh parsley, chopped Serves 4 to 6

Directions: Cashel Blue is first of the Irish farmhouse blues, smooth, creamy, and exceptionally versatile in cooking. Try this as a first course for any meal, or with a salad and cruty bread for a warm and welcoming supper. In a saucepan over medium heat, heat the oil. Add the bacon and cook until browned, about 5 minutes.(Reserve a few pieces for garnish.) Add the onion, zucchini, and potatoes, cover, and cook until the vegetables are soft, about 10 minutes. Add the stock and simmer for 10 minutes. Remove from heat. Transfer to a food processor or blender and process, in batches, until smooth. Return to the saucepan, stir in the cheese and cream, and heat gently. Add the reserved bacon, sprinkle with pepper, and garnish with parsley.