A staple in the repertoire of traditional Irish cooking. White pepper is traditionally used in this recipe.
300g potatoes, peeled and cut into ½ inch cubes
One medium onion, peeled and sliced thinly
700ml water or vegetable/chicken stock
2 sprigs fresh thyme, leaves only
Salt and freshly ground white pepper
4 stems fresh parsley, finely chopped for garnish
1 slice of bacon, fried until crispy and cut into small cubes
1. Melt the butter in a saucepan. Add the potatoes and onion and cook over a gentle heat until softened, but not coloured, stirring from time to time to stop them catching or burning.
2. Add the water or stock and thyme leaves and season with a little salt and white pepper. Turn the heat to medium and simmer the soup until the potatoes are soft. Blend until very smooth, adding a little water to thin it out if you need to. Return the mixture to the saucepan, adjust the seasoning and heat through just before serving. Serve with a sprinkling of fresh parsley and cooked bacon.
Add a tablespoon of single or double cream when blending the mixture to make a richer soup.
This soup freezes well, but only add cream after you have defrosted it and heated it through.