• 250g diced bacon
  • 4 onions chopped finely
  • 8 potatoes
  • 8 cups chicken stock (6 rounded teaspoons)
  • Parsley & chives
  • 300ml light cream
  • 2 teaspoons vinegar

Saute bacon in saucepan for 2-3 minutes. Add onions, continue cooking for 5 minutes and add potatoes and stock. Cover & simmer 1-2 hours. Add herbs, cream and vinegar.

Variation 1 – Corn may be added (can, frozen or fresh).

Variation 2 – This soup is still delicious without the cream and vinegar.