From Irish Cooking by Clare Connery
Serves 6 – 8
1 large onion, roughly chopped
750g potatoes, peeled and roughly chopped
750ml chicken stock
50ml single cream
6 rashers of streaky bacon, chopped and fried until crisp
salt and pepper
1 tbsp snipped chives, to garnish
Melt the butter in a large saucepan and fry the onion until soft, without colouring. Add the potatoes, stock and milk, and season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 40 -45 minutes, stirring occasionally to prevent the potatoes from sticking.
Puree the soup in a liquidizer or food processor until smooth. Return to the saucepan, taste and adjust the seasoning and stir in the cream and bacon. Bring to the boil and serve in individual soup bowls, garnished with snipped chives.