Potato and Bacon Soup

(1 pound) potatoes, peeled and cubed
4 cups of water
1 teaspoon oil
1 onion, chopped
125 gm (4 ounces) bacon pieces
2 tablespoons plain flour
2 teaspoons of beef stock powder
2 tablespoons chopped parsley
2 tablespoons of chopped chives
Salt (if needed) and pepper

Method:

Cook potatoes in water until just tender. Don't drain.

In separate pan heat the oil, add the onion and bacon. Sautee until the onion is golden brown. Add flour to bacon and onion mixture, stir until flour has browned a little.

Put the onion and bacon mixture into the potato pan and stir until soup boils and thickens. Add stock powder, parsley, chives, salt and pepper. Stir well and serve.

Serves 5 - 6.

Notes:

Left-over soup is great re-heated for breakfast - just ask my daughter Hayley ! If the soup sits for a while it tends to thicken up so just add a little milk to thin down.

Food Facts:

There are literally thousands of potato varieties. Potatoes include both protein and fibre and are high in complex carbohydrates. They contain vitamins B, C iron and potassium.

Parsley derives it's name from the Greek word meaning rock celery. It is the world's most popular herb and comes in two types, flat leaf and curly. Parsley is an excellent source of Vitamin C, iron and calcium. chewing on parsley after eating garlic or onions can help neutralize the smell and taste.

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