The Blooms’; potato soup

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8 servings
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Starch

By Food24 November 03 2009
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Ingredients (10)

10.00 ml oil
250.00 g bacon — shoulder, chopped
1.00 onion — chopped
6.00 potatoes — peeld and cubed
1.00 Litres water — boiled
10.00 ml flour — cake
500.00 ml milk
salt and freshly ground black pepper
20.00 ml fresh parsley — chopped
250.00 ml cheddar cheese — grated
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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.)



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