We used our Le Creuset 24cm casserole dish to cook the soup, and our Non-Stick frying pan with the crumb.
In a large saucepan, combine the soup mix, potatoes, stock and water. Cook as per packet time.
10 minutes before the cooking time is due to finish, add the peas and mint. Once cooked, blend until smooth in a processor or with a stick blender.
To make the crumb, melt the butter in a frying pan over a medium high heat. Add the bacon, and fry off for 3-5 minutes or until the bacon starts to turn golden. Tear the pizza base into the pan with seasoning and toast for a further few minutes until golden. Let cool. Once cooled add a pinch of chilli flakes and blitz in a blender to create finer texture.
Serve the hot soup in bowls, topped with the bacon crumb.