500 gm (1 pound) potatoes, peeled and cubed
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.
Left-over soup is great re-heated for breakfast - just ask my daughter Hayley !
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.