Potatoes And Bacon Soup
Serves 4 – 6. A make-ahead meal that’s always a winner!
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Directions
- Heat the oil in a small frying pan and cook the bacon until crispy.
- Add the dried mixed herbs and cook for a few more minutes. Set aside in a container and keep warm.
- In the same pan, cook the onion and garlic, stirring continuously for 2 minutes
- Add the potatoes and continue to stir and cook for another 5 minutes.
- Pour in the stock and bring to the boil. Cook until the potatoes are tender, +/- 20 minutes.
- Add the corn and peas then heat through. Use a ladle to remove 1 cup of the potato mixture and set it aside.
- Stir in the sour cream and use a stick blender to blend the soup until smooth. Season with salt and pepper.
- Spoon the reserved potatoes into 4 to 6 bowls and top with the soup. Sprinkle with bacon, chives and if preferred, add a dollop of sour cream.
- Drizzle with olive oil and serve with crusty croutons.
Ingredients
- 30 ml olive oil
- 4 rashers of streaky bacon, chopped
- 2.50 ml dried mixed herbs
- 1 small onion, chopped
- 1 garlic clove, finely chopped
- 3 large potatoes, skin on and cut into chunks
- 1 l chicken stock
- 100 g frozen corn
- 50 g frozen peas
- 125 ml sour cream
- 2.50 ml salt
- 1.50 ml ground white pepper
- 3 sprigs chives, chopped
- 4 slices bread, cut into cubes and oven baked