Potato and bacon soup

Potato and bacon soup

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Try this classic warming soup for a creamy and wholesome European experience.

The ingredient of Potato and bacon soup

  1. 1 tablespoon olive oil
  2. 30g unsalted butter
  3. 2 onions, chopped
  4. 4 bacon rashers, rind removed, chopped
  5. 2 tablespoons plain flour
  6. 1L (4 cups) Massel chicken style liquid stock
  7. 3 large desiree potatoes, peeled, chopped
  8. 2 egg yolks
  9. 1 1/4 cups (300g) light sour cream
  10. 2 tablespoons dill, chopped
  11. Toast, to serve

The instruction how to make Potato and bacon soup

  1. Heat oil and butter in a large frypan over medium heat. Add onion and bacon, and cook, stirring, for 4-5 minutes until onion has softened but not coloured and bacon is cooked. Sprinkle in flour and cook, stirring, for 1 minute. Add stock, stirring until smooth. Add the potato and simmer for 8 minutes or until potato is just tender.
  2. Meanwhile, whisk the egg yolks and sour cream in a bowl, adding a little of the hot soup to the mixture, until smooth.
  3. Add egg yolk mixture to the soup. Reduce heat to low and cook for a further 1 minute or until slightly thickened. Stir through dill. Divide among warm bowls and serve with toast.

Nutritions of Potato and bacon soup

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