Potato and Bacon Soup
My family could eat soup any time.
This particular
soup is a favourite in winter as it is very hearty.
It's real comfort food for us.
The links below are
not my recipes but you may find them interesting
anyway.
To convert any of these ingredients into US measurements please
use this
Quantity Conversion
Chart.
Ingredients:
500 gm (1 pound) potatoes, peeled and cubed
4 cups of water
1 teaspoon oil
1 onion, chopped
125 gm (4 ounces) bacon pieces
2 tablespoons plain flour
2 teaspoons of beef stock powder
2 tablespoons chopped parsley
2 tablespoons of chopped chives
Method:
Cook potatoes in water until just tender. Don't
drain.
In separate pan heat the oil, add the onion and bacon.
Sautee until the onion is golden brown. Add flour to
bacon and onion mixture, stir until flour has browned a
little.
Put the onion and bacon mixture into the potato pan and
stir until soup boils and thickens. Add stock powder,
parsley, chives and salt and pepper.
Serves 4 - 5.
Notes:
Left-over soup is great re-heated for breakfast - just
ask my daughter Hayley !
Food Facts:
There are literally thousands of potato varieties. Potatoes
include both protein and fibre and are high in complex
carbohydrates. They contain vitamins B, C iron and potassium.
Parsley derives it's name from the Greek word meaning rock
celery. It is the world's most popular herb and comes in two types,
flat leaf and curly. Parsley is an excellent source of Vitamin C,
iron and calcium. chewing on parsley after eating garlic or
onions can help neutralize the smell and taste.
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