Ingredients (Serves 4)
2 rashers lean streaky bacon, cut into small pieces
1oz butter
1 onion, chopped
1½lb potatoes, peeled and sliced
1 pint stock
salt
pepper
2 large carrots, peeled
chopped parsley
Fry bacon slowly in the saucepan, add butter and melt.
Add the onion and potatoes and fry slowly for 5 minutes, without colouring.
Add the stock, bring to the boil, cover and simmer for ½ hour until potatoes are tender and start ½reaking up.
Blend, return to saucepan and check seasoning. Add finely grated carrot and continue to cook for a further 10 minutes, serve garnished with parsley.
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