Bacon, potato and cheese soup
Add other vegetables to the soup to make it slightly different.
6 large potatoes, peeled
1 tbsp olive oil
8 slices of rashers, diced
1 brown onion, diced
950ml chicken stock
160g mozzarella cheese, grated
80g cheddar cheese, grated
200g sour cream
Place your potatoes into a pot of slightly salted water and bring to the boil. Simmer for about 20 minutes or until tender. Drain the water and mash together until smooth.
While the potatoes are cooking, heat the oil in a frying pan and fry the bacon and onion until the onion is softened and the bacon is crispy.
Add the stock, bacon and onion to the potato and bring back to the boil.
Spoon in the mozzarella, cheddar and sour cream and whisk together.
Leave to simmer for about 10 minutes or until all the cheese is melted into the soup.
Recently Added Questions