Mum's Potato Soup

To Mum

Today is Mothering Sunday and I am sharing one of my mom's best soups with you... I still remember how I drooled when my mom made it in the kitchen (those were days when my granny cooked so it was a rare occasion for my mom to cook, let alone to make soups).

I have adapted the recipe: I have added sweetcorn, a pinch of ground nutmeg and some crispy bacon bits on top - sweetcorn makes the soup sweeter and contributes to the ever-important 5-a-day; the scent of nutmeg makes the soup even more homely; and the crispy bacon adds texture and pre-empts any complaint from the carnivores. Today I even added half a tin of crabmeat while making it for Y! You see, the possibilities are infinite!

Serves 2

Ingredients

1. 1 medium-sized potato
2. 1/2 onion
3. 30ml evaporated milk
4. 350 ml water
5. Butter
6. Nutmeg
7. 2 tablespoonfuls of frozen sweetcorn
8. 80g of crabmeat from a tin (I used Morrison's)
9. 2 rashers of streaky bacon

Method

• Chop the onions; peel and chop the potatoes into cubes.
• Place 2 rashers of bacon on a foil and let them crisp up in a very hot oven.
• In a pan on medium heat, use some butter to cook the onions for about 2 minutes until they are softened but not coloured.
• Add in the potatoes and use a wooden spoon to stir constantly to stop them from sticking. Cook for a further 2 minutes.
• Add in water and put on a high heat.
• When the potatoes are soft, use a hand blender to whizz the soup until all the lumps disappear. Add in sweetcorn and crabmeat. Let it come to a boil and cook for a further 2 minutes. Stir constantly.
• Pour in the evaporated milk. Add salt and grate nutmeg to taste.
• Serve with crispy bacon bits sprinked on top.