Ingredients
Serves: 4
- 2 rashers of bacon
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 3 tablespoons plain flour
- Pinch salt
- Freshly ground black pepper
- 750ml chicken stock
- 2 potatoes, baked, peeled and chopped
- 100ml double cream
- 2 tablespoons grated Cheddar cheese
- 1 tablespoon freshly chopped parsley or chives
Method
Prep:10min ›
Cook:20min ›
Ready in:30min
- Cook bacon under the grill until crispy. Slice into small pieces and set aside.
- Heat the oil in a large saucepan over medium heat; add onion and garlic and cook for 2 or 3 minutes until softened. Stir in flour, salt and pepper; mix well. Gradually add the stock and stir over medium heat until the soup comes to the boil.
- Lower the heat; add the chopped baked potatoes and cream. Garnish with chopped bacon, grated cheese and fresh parsley.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
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Tasty! Even though I have a cold (main reason I made this, wanted a hearty warming soup) I could taste all the flavours very well. Alterations I made was to cook the bacon and then chop it up and put it in the soup to cook with it, and added about 1/2 dried parsley while cooking as well. Mashed up the potato before adding and then added the swirl of cream at the end. Very nice and will be a recipe I'll make over and over again, thanks! - 16 Dec 2017
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