My grandmother has been making this for 60 years and it has been a part of my life for the last 30, after giving me the recipe years ago & a few subtle additions of my own, tonight as I handed her a bowl she was mightily impressed as I hope you all are too.
Ingredients
6 large floury potatoes
1 cooked smoked sausage1 large leek diced
1 large carrott diced
1 large onion diced2 pints hot chicken stock
2 slices bacon diced & dry fried
1 tablespoon olive oil
1/2 teaspoon each of salt, pepper, oregano, thyme, parsley and garlic powder
5 table spoonsdouble cream
Method
Add the oil to a pan and once hot add the chopped onion, leek and carrot, allow to soften slightly then add the peeled chopped potatoes and stir for a moment.
Add the chicken stock, bring to a boil, add the seasoning & simmer for 30 minutes.
Either with a hand blender or using a liquidizer, blend the soup until smooth, return to the pan, add the cooked bacon and the sliced sausage, taste for more seasoning & add the double cream, simmer for 10 more minutes then serve hot in bowls, mugs, or anything you like.
This soup freezes very well & can always be found at the back of our freezer, we serve this on bonfire night whilst watching the fireworks with home made cheese straws.
Enjoy!
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