Creamy Watercress and Bacon Soup
Serving: 4 – 6
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Directions
- Sauté onion and garlic in margarine over a med-high heat until soft.
- Add chicken stock and sliced potatoes and simmer until the potatoes are cooked.
- Mix the potato bake – Bacon & Onion packet contents with a little cold milk to make a smooth paste and add the remaining milk. Add this to the potatoes, along with the cold water and watercress.
- Bring to the boil and simmer uncovered for 7-8 minutes.
- Liquidise when cool and season with salt and pepper.
- Serve hot or chilled with crispy bacon bits and a swirl of cream.
Ingredients
- 20 ml margarine
- 1 onion, chopped
- 1 garlic clove, crushed
- 600 ml chicken stock
- 4 x waxy potatoes
- 1 sachet potato bake – Bacon & Onion
- 300 ml milk
- 315 ml cold water
- 1 bunch watercress, chopped
- Salt
- Freshly Ground Black Pepper