Peeled (or thoroughly scrub) the Jerusalem artichokes and chop roughly. Peel and dice the potatoes, mince the onions and crush the garlic.

Heat the butter in a large saucepan over medium heat until frothing, then add the onions, garlic, potatoes and artichokes. Cook covered on low heat for about 10 minutes. Uncover and cook for a further 10 minutes.

Stir in the brandy and flour and cook for about a minute. Gradually stir in two cups of stock, stirring continuously until the soup boils. Simmer until all the ‘chokes and potatoes are soft enough to mash (probably about 10 minutes).

Transfer to a food processor (or use a wand mixer) and puree until smooth. Add the last cup of stock if needed (I certainly needed it – the consistency was really thick!)

Return to pan, add cream and season well. Reheat, spoon into bowls and garnish with a blob of thick cream, a handful of chopped parsley and a few crispy bacon bits. Serve with crusty bread to mop up the last delicious drop.