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Method Prep:10min › Cook:20min › Ready in:30min
Place potatoes in a large saucepan and cover with water. Cover the pan and place over medium high heat; boil the potatoes until tender, then drain, reserving 125ml cooking liquid. Roughly mash the potatoes in the saucepan, leaving some large chunks of potato (for a 'rustic' consistency!).
Meanwhile, fry the bacon until crisp; remove to kitchen roll to drain.
In the same frying pan, saute onion, celery and carrots in bacon dripping until tender. Add to potatoes. Stir in reserved cooking liquid, chicken stock, milk, soured cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil).
Very easy to make and delicious!
I found that 300g of potatoes was not enough and the soup was a bit watery. I added 3 large potatoes at the end, slightly mashed to thicken the soup and it was perfect!
I also cooked the bacon with the vegetables instead of leaving aside and adding later, and it added more bacon flavour to the soup.
My husband loved this soup and wants me to make it again. Looks like this recipe is a keeper in our house. - 08 Mar 2012