6 medium potatoes, peeled & halved
1.5 L water 6 cup
10 ml salt 1 tsp
4 slices back bacon
3 medium onions, chopped
1 chicken bouillon cube
25 ml soft butter 2 tbsp
45 ml all purpose flour 3 tbsp
500 ml milk 2 cup
Combine potatoes, water and salt. Cook until potatoes are tender, about 20 minutes. Cook and crumble bacon. Stir fry onion in bacon fat. Add bacon, onion, bouillon cube and butter to soup. Return to heat; mix flour and milk and add to soup. Puree in food processor. Heat through but do not boil.
Serves 6