- 100g butter
- 1.5kg onions, thinly sliced
- 1.2kg potatoes, peeled
- 8 cloves garlic, finely chopped
- 3 cups chicken stock
- 250ml AlfaLite Plain
- 200g streaky bacon
In a large, heavy based saucepan, melt butter and sweat onions on a low heat until they start to soften. Chop potatoes into cubes and add to onions along with the garlic, then season to taste with freshly ground pepper and sea salt. Add a little stock, and place lid on pot. Still over a low cook until the potatoes soften without colouring. Add stock and bring to boil and then simmer for 10 minutes until potatoes are cooked, vitamize until smooth. Add AlfaLite until desired consistency is reached.
Fry bacon until crisp, retaining the fat from the pan. Break or chop into small pieces.
To serve, put soup into individual bowls and sprinkle each bowl with some of the bacon pieces. A little of the hot bacon fat can be drizzled over each bowl. For a delicious light meal, serve with crusty bread.