Potato Soup

This recipe comes from James Barber's The Urban Peasant: More Than a Cookbook. I made it just as directed, and found it to be very tasty.

Cut the bacon into strips and cook slowly in a saucepan over low/medium heat. Don't crisp it. Stir in the chopped onion and the finely chopped garlic and cook slowly, stirring occasionally. Dice the unpeeled potatoes and when the onions are transparent stir in the potatoes, add four cups of hot water and simmer for 20 minutes. Add salt, pepper and ground nutmeg, cook for a further 10 minutes and serve.

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Potato Soup
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Brian Edmonds <brian@gweep.ca> February 22, 1998
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