A little bacon goes a long way to adding richness and depth to the flavours in this potato and corn soup.
- Heat oil and butter in a large saucepan over medium heat, add bacon and cook until just starting to crisp. Reduce heat to low, add leek and onion, and cook for 5 minutes or until softened but not browned. Stir in flour and cook, stirring, for a further minute, then add stock. Increase heat to medium-high.
- Add the potatoes to the soup and simmer for 6 minutes or until the potatoes are starting to soften, then stir in corn.
- Mix together egg yolks and sour cream in a bowl, add a little hot soup and combine well. Pour egg yolk mixture back into soup and stir for a further 1-2 minutes over low heat - do not boil.
- Season with salt and pepper and stir in parsley just before serving. Serve with herb & cheese damper (see related recipe).
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set