About this recipe:A simple, yet delectable soup, which is perfect for the cold winter months. Potatoes are simmered with bacon in a creamy soup base. Serve with fresh bread rolls, if desired.
8 rashers streaky bacon
160g chopped onion
625g cubed potatoes
2 (295g) tins condensed cream of chicken soup
salt to taste
ground black pepper to taste
1 teaspoon dried dill
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Method Prep:10min › Cook:40min › Ready in:50min
In a large saucepan, cook bacon until crisp. Remove bacon and set aside. Drain all but 3 tablespoons bacon fat from the pan.
Brown onions in bacon fat over medium heat.
Add potatoes and just enough water to cover. Cover and cook until potatoes are tender, 15 to 20 minutes.
Stir together soup and milk until smooth; add to potato mixture. Heat, but do not boil. Add salt and pepper to taste and stir in dill. Crumble bacon; stir in just before serving soup or sprinkle on top to garnish.