Peel and chop all the vegetables and place in a large pot.
Slice the bacon rashers and keep a small amount aside.
Cover with the vegetable stock, adding the bacon with it, and boil until all the vegetables are tender.
Allow to cool, and then poor all the contents of the pot into your blender,add the sour cream and puree. If it is too thick, add a little more water or stock.
Place the remaining bacon bits in a fry pan and cook until a little crispy. Serve the soup in cups or bowls with a little sprinkle of the bacon pieces.