8 rashers back bacon
200g/7oz onion, chopped
450g/1lb potatoes, cubed
275g/10oz canned condensed chicken soup
600ml/1pt milk
1 teaspoon dried dill
salt and freshly ground black pepper
Ways of Working
In a large saucepan, sauté the bacon until crisp. Remove and drain on kitchen paper. Sauté the onions in the bacon fat over a medium heat until soft and golden.
Add the potatoes and enough water to cover. Cover the pan, and cook for 15–20 minutes until the potatoes are tender.
Stir together the condensed soup and milk until smooth, and add to potato mixture. Heat but do not allow to boil. Season with salt and pepper to taste, and stir in the dill.
Crumble the bacon and sprinkle on top to garnish. Serve hot.
Serves 5
