Potato soup with Bacon


A staple in the repertoire of traditional Irish cooking. White pepper is traditionally used in this recipe.

Serves 4


50g butter
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.


Recipe Variation

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.


Related Recipes and Features

Grand Marnier Mulled Wine A new take on mulled wine for Christmas. Serves 8 Ingredients 100g caster sugar 2 bulbs star anise or 1 cinnamon stick 6 cloves 200ml Gran...
How to Make Seville Marmalade from Scratch Seville oranges – also called bitter oranges – are used mainly in marmalade recipes because of their high pectin content and attractive bitter flavour...
Panzanella Salad You can use day-old bread for this classic Italian dish but the bread must be of the best quality. Ingredients 1 stale baguette or 300g sourdoug...
Chicken Liver and Orange Paté Keep a packet of chicken livers in the freezer if you find it hard to source fresh chicken livers. Defrost them first! Serves 4-6 Ingredients ...
Southern buttermilk biscuits Buttermilk biscuits are a great American Southern favourite - this is from the Lee Brothers Cookbook. This recipe uses American cup measures. Makes...
Meringue with Cherries and Baileys Cream All you need is a meringue case from the supermarket, a punnet of cherries, a tub of ready-whipped cream and a splash of Baileys Cream to make an impr...

Comments are closed.


Follow this blog

Get a weekly email of all new posts.

Email address