Author Jean Morrison
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. You can change the herbs if you like too.
Preparation time: 10 minutes
Cooking time: 30 minutes
Quantity: Serves 4 - 5
If you wish to print this recipe just press Ctrl + P on your keyboard.
It will print nicely minus all the un-wanted words and images.
For U.S. measurements and oven temperatures please use this Quantity Conversion Chart
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
Salt (if needed) and pepper
Cook potatoes in water until just tender. Don't drain.
In separate pan heat the oil, add the onion and bacon. Sauté 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, salt and pepper. Stir well and serve. Serves 5 - 6.
Left-over soup is great re-heated for breakfast - just ask my daughter Hayley ! If the soup sits for a while it tends to thicken up so just add a little milk to thin it down.
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.
For more great recipes please visit the main Recipes Index