The Blooms'; potato soup

Recipe from: 6/17/1999 12:00:00 AM
Ingredients 10
Servings 8
Time

Ingredients

  • 10
    ml
    oil
  • 250
    g
    shoulder bacon, chopped
  • 1
    onion, chopped
  • 6
    potatoes, peeled and cubed
  • 1
    Litres
    boiling water
  • 10
    ml
    cake flour
  • 500
    ml
    milk
  • salt and ground black pepper
  • 20
    ml
    chopped fresh parsley
  • 250
    ml
    Cheddar cheese, grated
 

Method

 
Heat the oil in a large pot and sauté; the bacon until crisp. Remove with a slotted spoon and set aside. Sauté; the onion in the remaining oil until soft. Add the potato cubes and water, cover and simmer until cooked. Puré;e until smooth. Make a paste of the cake flour and a little milk and stir into the soup. Add the rest of the milk and the cooked bacon and season to taste with salt and black pepper. Simmer for 10 minutes more, thinning with extra milk if necessary. Add parsley and grated cheese just before serving, stir until cheese has melted and pour into warmed soup bowls. (Don't return to the boil or the cheese will cook and become grainy.)
 

Read more on: starch  |  soup
 

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