Hearty potato, bacon and onion soup

Soup can be prepared up to a day ahead; keep, covered, in refrigerator. This recipe is not suitable to freeze or microwave.

Ingredients

4 bacon rashers, chopped
30g butter
3 medium onions, sliced
2 tablespoons plain flour
1 litre (4 cups) water
1 large vegetable stock cube, crumbled
4 medium potatoes, chopped
2 egg yolks
300g carton sour cream
1 tablespoon chopped fresh parsley

Method

Cook bacon in large saucepan until lightly browned, add butter and onions, cook over low heat for about 5 minutes or until onions are soft.

Add flour, stir over medium heat for 1 minute.

Remove from heart, gradually add water, stock cube and potatoes, bring to boil, reduce heat, simmer, uncovered for about 10 minutes or until potatoes are cooked.

Gradually stir in combined egg yolks and sour cream, reheat without boiling.

Stir in parsley just before serving.

Serves 6.