15 ml vegetable oil 1 tbsp
1 onion, finely chopped
500 g potatoes, peeled & diced 1 lb
500 ml vegetable stock 2 cup
150 ml crushed crackers 2/3 cup
425 ml milk 1 3/4 cup
1 can sweet corn kernels, drained (14 oz / 398 ml)
75 ml cream 1/3 cup
salt & pepper to taste
2 slices bacon, finely diced & fried crisp
Heat oil in large saucepan. Gently saute onion for 5 minutes. Add potatoes and fry for 3 minutes, stirring well. Pour in stock, bring to boil, simmer for 20 minutes or until potatoes are soft.
Meanwhile, place crackers in bowl. Add milk and soak for 5 minutes.
Scoop about half the potatoes out of thesoup. Puree the soup, then return potatoes to soup. Stir in corn, cream, milk and cracker mixture. Gently simmer for another 5 minutes. Season with salt and pepper. Serve with bacon sprinkled over soup.
Serves: 4