PREPARATION: 20 MINUTES
COOKING: 20 MINUTES
Ingredients
4 teaspoons oil
4 rashers bacon, chopped
1 brown onion, chopped
1 clove garlic, crushed
1.5 kg sebago (starchy) potatoes, peeled & chopped
2 sprigs thyme
2 litres chicken stock
1 1/2 cups water
1 cup cream
Method
Heat 2 teaspoons oil over high heat, add the chopped bacon and cook for 2 - 3 minutes until crisp. Set aside
Heat another 2 teaspoons of oil in the pan, add chopped onion, and garlic, cook for 1 minute.
Add potatoes, thyme, chicken stock & water. Bring to the boil, reduce heat and simmer for 15 - 20 minutes.
Blend with a hand held blender until smooth and stir through cream.
Top with bacon to serve.
My Notes
When I mentioned that I was going to make this soup there was a turned up nose! I know it looks and sounds fairly bland, but WOW this soup was really, really delicious and next time I make it there will be a race to the table and definitely no turned up noses :)
I haven't bought a cooking mag at all this month! the ones I have have some great stuff in them that I want to make...mind you I HAVE got to have the new Masterchef mag, it has macarons on the front YUM
