Ingredients:
2 packs of West Peak Meats bacon pieces
Oil for cooking
(3 Tbsp. bacon grease)
4 good-sized pickled onions, sliced
3 Large potatoes, peeled and diced
1l beef/ chicken stock
1 can coconut milk
Salt and pepper to taste
1 tsp. smoked paprika
2 heaped tsps. onion flakes
Flour to thicken if needed (We used 1.5 Tbsp)
Garnish: bacon and fresh chives
Method:
Fry the bacon in oil in a large pot until cooked. Remove and set aside, keeping the bacon grease in the pot. Add the onions and fry until they are translucent.
Add the potatoes and stock. Bring to a boil and cook for about 15 minutes until the potatoes are soft – do not overcook them.
Once done, take one cup of the potato and stock mixture and set aside. Pour the rest into a large bowl, add the coconutmilk, and blend until smooth. Pour the soup back into the pot and add the reserved cup of potatoes, salt, pepper, smoked paprika, onion flakes and bacon (keeping some bacon aside for topping). Stir well and keep warm. Add flour if you need to thicken the soup a bit.
Serve in soup bowls and top with the remaining bacon and fresh chives.