This is a real winter warmer for my Irish friends. Here is a smokey bacon version and also a herb variation for the vegetarians.
As with any recipe which includes high salt content ingredients (in this case smoked bacon and stock), the need to add salt will depend on the type of bacon and stock you use. I would recommend waiting until serving to check the seasoning so that you don’t over salt the soup.
- 50g butter
- 425g / 15oz potatoes, peeled and cubed
- 110g / 4oz onions, peeled and quartered
- 150g / 5oz smoked bacon cut into lardons
- 1 tsp salt – see note
- ½ – 1 tsp paprika
- 600ml vegetable or chicken stock
- 125ml / 4fl oz milk or half milk / half cream (optional)
- Fresh black pepper
Melt the butter in a large heavy saucepan and add the potato and onion, tossing in the butter to ensure they are coated thoroughly. Cover with a tight lid to sweat (add a piece of greaseproof paper between the pot and lid to get a tight fit). Sweat over a gentle heat for about 10 minutes.
In the meantime, fry off the bacon lardons in a small frying pan (no need to add any fat here). Drain any excess fat off by sitting on a paper towel. Set aside.
Bring the stock to the boil and add to the potato / onion pot. Cover and continue to simmer until the potatoes are cooked through. Add the paprika and puree until smooth. Add the bacon lardons and taste to check the seasoning. Thin with milk if desired (optional).
For a vegetarian version leave out the bacon and replacing it with fresh herbs (parsley, thyme, chives etc) – finely chopped and added with vegetable stock.
As my photography is not as good as my cooking some of my recipes use stock photos. Photo credit to apolonia