Potato and smoky bacon soup

Recipe

Comfort food made easy. Most homes have a few potatoes ready to cook so a meal is only a few steps away, and a low budget one too. You must buy the best quality smoky bacon or pancetta you can find though as that is the magic ingredient that turns this soup into supper. It makes this dish and permeates the entire soup like you have cooked it over a campfire. The potato helps carry the flavour along for a substantial, satisfying soup.

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.

To note – careful with the salt as likely not needed – already provided by the saltiness of the bacon/pancetta.

Recipe provided by Mardie Gray.

Serves 4 – 6. Freezes well.

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, 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.