You will need for 4 meal sized serves:
Extra Virgin Olive Oil150gms of bacon ~ diced2 large onions ~ peeled and diced1kg of Potatoes, peeled and thinly sliced (Nicola work well)2 tablespoons of plain flour2 litre of Chicken Stock (or vegetable)Mint ~ about 5 tablespoons of chopped fresh mintCream ~ about ½ cup ~ to taste
You will need a large saucepan or stockpot to make this soup.Cover the base of the pan with the extra virgin Olive Oil and heat moderately, then add the diced bacon and onion and on a moderate heat, taking care not to burn sauté them for about 15 minutes to bring the flavours.Add the flour and stir though to make a sloppy roux and then add the chicken stock. Stir well, turn the heat up and bring to a simmer.
Add the potato slices and simmer until the potato is cooked through.
Add the fresh mint and the cream and bring to just below boiling and your soup is ready to serve.
Note: this can work with bought mint sauce, but obviously with the vinegar there is a change in taste.
For 2 people just halve the above recipe!