We had some garlic bread left from a BBQ on the weekend. I didn’t want to throw it away. I thought it would go down well with some soup. I didn’t make it to the shops either, so a clear-out-the fridge-and-puree-it soup was about to come onto our dinner table.
It happened to be potato soup. I added flavor by throwing in a handful of bacon cubes and some rosemary. That’s all it took. Sometimes, the simpler the better, and that definitely applies to this soup. The only “downside” of it is, that the soup actually tastes better the next day……blame the bacon and rosemary.



1 tablespoon butter
2oz (50g) bacon, cubed or chopped
1 onion
3 big russet potatoes 
4 cups chicken or vegetable stock
3 tablespoon rosemary, chopped, divided
salt and pepper to taste
3 tablespoon sour cream
Serves 3

 In a deep saucepan, heat the butter over medium heat. Add the bacon and 2 tablespoons of rosemary and fry for a few minutes until fragrant. Add the chopped onion and fry until golden. Peel the potatoes and chop them into chunks. Add them to the bacon onion mixture in the pan, fry for another minute while stirring constantly. Add the stock, bring to a boil. Cover the saucepan and let simmer for about 20 minutes or until potatoes are cooked. Take off the heat and let cool a little.
Puree the soup in a food processor. Transfer back to the pan, heat up if necessary and stir in 2 tablespoon of sour cream. Transfer to serving bowls. Decorate each bowl with a few drops of sour cream and chopped rosemary.
Serve with fresh bread to dip into.


  1. I love your recipe. Most of them there is cream that is needed but I like the flavor of sour cream better.

  2. Looks delicious and healthy. I love it. Great with some crusty bread for lunch.

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