This is a soupy version of one of my favourite potato dishes – the Bavarian potato salad. It's an addictive kind of dish, thanks in part to the spicy flavours of cumin combined with a nice crunch of bacon on top.
2 onions, peeled, halved and finely chopped
2tsp cumin seeds
1tbsp olive oil
100ml good-quality white wine vinegar
1.2ltrs chicken or vegetable stock
500g large new potatoes, peeled and sliced
Salt and freshly ground black pepper
2tbsp chopped parsley
6 rashers of streaky bacon, grilled until crisp
Gently cook the onion and cumin in the olive oil for about 2-3 minutes until soft and then add the vinegar and reduce completely.
Add the chicken or vegetable stock and potatoes, season and simmer for about 10 minutes until the potatoes are f just falling apart. Blend a quarter of the soup in a liquidiser and add back to the soup with the parsley. Chop the crispy bacon as finely as you like, reheat the soup and season if necessary.
Pour the soup into warmed serving bowls and scatter the bacon on top.Reuse content