1.Melt butter in large saucepan; cook onion, garlic and bacon, stirring, until onion softens.
2.Add wine, potato and kumara; bring to a boil. Reduce heat; simmer, stirring, 2 minutes.
3.Add stock and the water; return soup to a boil. Reduce heat; simmer, covered, 15 minutes or until vegetables soften.
4.Blend or process soup mixture, in batches, until smooth; return to same cleaned pan. Add cream and rosemary; stir until hot. Serve sprinkled with more fresh rosemary, if desired.
The smoothest consistency for this soup can be achieved by using a blender, stab mixer or mouli.Note