Saturday, 23 February 2013

Sage, Onion & Potato Soup

This soup is a lovely filling winter warmer...

The deliciously fragrant sage really adds something special.

(Serves 4 - 6)

2 knobs of margarine
1 tsp oil
900g potatoes, peeled and diced
2 red onions, roughly chopped
1600ml vegetable stock
2 tsp dried oregano
240ml skimmed milk
100g cream cheese with chives
1/2 bunch fresh sage
2 rashers streaky bacon, chopped into small pieces
1 tsp salt
Plenty of freshly ground pepper

Melt the margarine in a large saucepan with the oil, toss in the onion and potatoes and cook for 15 minutes, stirring constantly.

Pour in the stock, seasoning and stir in the oregano. Bring to the boil then simmer for 30 minutes until the potatoes are cooked.

Meanwhile, heat a small frying pan and fry the bacon on a high heat until it becomes crisp and golden, about 15 minutes.

Add the milk to the soup then blend with a hand blender but leave a few pieces of potatoes whole.

Melt in the cream cheese and add the sage (reserving some for a garnish). Bubble for another 5 minutes then serve with the extra sage, a grinding of black pepper and sprinkles of the bacon pieces.

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