Ingredients

• 6 oz. streaky bacon, rind removed, cut into 1/4-inch pieces
• 1 tablesp. oil
• 1 lb. onions, coarsely chopped
• 1 lb. potatoes, thinly sliced
• 14 oz. can tomatoes
• 1 chicken stock cube, dissolved in 1 pint water
• 1 pint water
• ½ level teasp. ground mace
• 5 oz. carton fresh soured cream

Method

1. Fry bacon in oil in a large saucepan until crisp and golden brown. Drain and keep hot.
2. Fry onions gently in the pan for 5 minutes until soft, then add potatoes, stock, mace and half the bacon.
3. Bring to the boil, cover and simmer gently for 1 hour.
4. Rub through a sieve or put in a liquidiser.
5. Return to pan. Stir in half the carton of soured cream. If soup is too thick, add extra water to give a pouring consistency.
6. Reheat but do not boil. Pour into individual soup bowls, sprinkle each with remaining bacon and spoon soured cream into the centre of each. Serve immediately.

Notes