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8    slices smoked country bacon
1     cup (250 mL) chopped yellow onion
3     cups (750 mL) diced raw potato
2 2/3     cups (650 mL) chicken stock
1     cube chicken bouillon
3     tbsp (45 mL) flour
1     cup (250 mL) heavy cream
Salt and pepper to taste


Cut bacon into 1/2-inch pieces; cook in a large saucepan until crisp. Reserve bacon and 2 tablespoons of fat.

Sauté onion in fat until translucent; add potato, chicken stock and bouillon. Bring to a boil, reduce heat and simmer for 15 minutes.

Mix flour with heavy cream, whisking until smooth. Add to soup. Bring to a boil and reduce heat, simmering until thick. Add bacon, and salt and pepper to taste. Makes 6 appetizer servings or 4 entrées.

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