Joined: Aug 2004
This recipe doesn't follow "the norm", as no booze is required for the recipe, although I do, of course, recommend copious amounts while preparing.
4 large baking potatoes
1/2 pound streaky bacon
1/4 pound sharp cheddar cheese - grated
5 green onions
1 pint chicken stock (either tinned or made from stock cubes)
1/2 pint double cream
Prick the spuds and place in a hot oven for about an hour (or use leftover ones).
In a large pot fry the bacon, just enough so that you get about a couple of tablespoons of grease rendered. Remove all but two rashers of bacon, cook the last two rashers until they are very overcooked, rigid and crisp, then remove.
Into the fat add the onion, leek and carrot. They should all be very finely diced, and saute for about 5 minutes.
While that's going on dice the undercooked bacon. Dice the white parts of the green onion, and the green parts, but keep separate.
To the pan add the stock, diced bacon (not the crispy stuff), and the diced green onion (just the white parts).
Bring to a boil, then simmer for about 45 minutes, feel free to add more stock or water. At this point the spuds should be done. Cut them in half and scrape out the insides in to the pot. Add most of the cheese, but reserve a bit to put on the soup later.
Continue to simmer, and stir to break up the potato a bit, for another 30 Min's, then add the cream, but do not allow to boil.
Add salt/pepper to taste.
Serve in bowls, and sprinkle with the burnt bacon (crushed up) the green bits from the onion and any leftover cheese.