Heat the butter in a large saucepan add the bacon and fry over a high heat till golden. Add the
potato, onion, carrots and
celery fry for 10 minutes.
Stir in the stock, season with salt and pepper, cover and cook for 30 minutes or
until the vegetables are tender.
Pass the soup through a sieve or purée in a food processor and return to the saucepan.
Blend the corn flour with 4 tbsp of cold water and stir into the hot soup. Bring
to the boil, stirring constantly then add the
frankfurters and heat gently for 5 minutes.
Taste and adjust seasoning as necessary. Serve hot.
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