Simple Potato and Bacon Soup


  • 50 g (2 oz) butter or olive oil
  • 6 large waxy potatoes, peeled and diced
  • 2 white or brown onions, peeled and sliced
  • 1 litre ( pints) milk
  • 250 mls (8 oz) chicken or vegetable stock
  • 2 or 3 cloves garlic, peeled and sliced
  • 6 large sprigs of parsley
  • 1 sprig of thyme
  • 2 bay leaves
  • salt and pepper
  • 6 slices streaky bacon, smoked or green, as preferred, rind removed, then grilled, or fried and crumbled
  • 6 tablespoons cream


Heat the butter or oil in a large saucepan, and add the potatoes and onions. Cover and sweat them over a low heat for 10 to 15 minutes without letting them brown, add half the milk and stock, the garlic, herbs and seasoning, and cook, partially covered, until the vegetables are soft. Rub through a sieve or blend the mixture, having removed the herbs first.

Return the soup to the saucepan, add the rest of the liquid, bring to the boil, add more seasoning if necessary, and serve in hot soup bowls with the cream and crumbled bacon for garnish. For a vegetarian version, use the appropriate stock, and garnish with grilled or fried smoked tofu or toasted seeds.