A wonderfully warming winter soup—almost a meal in itself.
Remove the rind from the bacon and keep aside. Chop the smoky bacon and onions very finely. Melt the butter and oil in a saucepan, add the bacon and cook for a few minutes, then add the onions; cover and sweat on a gentle heat until soft but not coloured. Add the stock and leave to simmer while you prepare the potatoes. Add the bacon rind to the stock. Peel the potatoes and chop very finely, add to the saucepan and stir until it becomes quite thick and sticky. Season with freshly ground pepper and
© 1990 Darina Allen. All rights reserved.