Corlea’s Potato Bacon Soup


I have a sick husband and little girl in the house, so a heartwarming soup was at the order of the day! Unfortunately, our local grocer sold out of leeks (everyone else must’ve wanted soup too!). So I improvised:

8 large or 12 small potatoes, peeled and cut into cubes
1L chicken stock
1lb thick cut bacon
1 onion, sliced thinly
5 celery stalks, sliced thinly
1 cup half & half

Boil the potatoes in the chicken stock until very soft.
At the same time, saute the bacon, onion, and celery until softened.
Mash the potatoes somewhat, then add the cream and the bacon mixture.
Combine, heat through, and serve, either as is or with a bit of cheddar on top.
We had it without the cheese, but I added a dash of black pepper, and with a simple foccacia on the side.

My husband said he hadn’t felt this good all day! See, soup really is therapeutic.

Prepared, tried and tested by:  Corlea Smit


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