Comfort food made easy - buy the best quality smoky bacon or pancetta you can find as it makes this dish, and the potato carries the flavour along for a filling, satisfying soup – no need for extra salt. A great autumn soup for when it starts to turn cold, plus a nice touch of extravagance would be to add a drizzle of parsley or basil oil – blend half a bunch of basil/parsley and 1 garlic with enough oil to make a smooth paste. Recipe provided by Mardie Gray.
Pictured: Potato and Smoky Bacon Soup
4 slices smoky bacon diced
1 large onion diced
1 tbsp butter
2 tbsp plain flour
6-8 large potatoes peeled and sliced (Nicola are good)
5 cups chicken stock
1 cup sour cream
2 egg yolks
Salt and pepper
Parsley to finish
Sauté bacon, onion and butter until onion is soft and yellow.
Stir in flour; add stock when flour is cooked.
Add potatoes and season.
Simmer until potatoes are cooked (15 – 20mins) and puree.
Beat egg yolks and sour cream and add to soup.
Add parsley and serve.
Serve with a little grated cheddar.
Serves 4 - 6