My home computer was in surgery all weekend, so I found myself in the kitchen. I went through my "One Potato Two Potato " cookbook, and combined a few recipes.
1 really large sweet potato, peeled and chunked
1 medium white potatoe, peeled and chunked
3 large carrotts, peeled and yes chunked
1 large white onion, peeled and diced
8 cups turkey stock
8 slices bacon, diced
2 bay leaves
1 large sprig fresh summer savoury
Fry the bacon until crisp. Remove from pan. Drain off all but 2 Tbsp of fat. Add the onion, season with S & P, and saute until soft, don't let it brown. Remove as much fat as you can ( well, not if you're Billy) Add both kinds of potatoes, stock, bay leaves, and savoury. bring to a boil, then turn down to a simmer, with cover a bit ajar. Cook for about 60 minutes until potatoes are soft. Remove bay leaves and savoury.
At this point, I stuck in a frozen water bottle to cool it quickly then refridgerated it. Next day, there was only a very thin layer of fat. Remove it. I used an imersion blender to puree it, but left some chunks in.
When ready to serve, check for seasonings, heat, sprinkle bacon bits on top.
1 really large sweet potato, peeled and chunked
1 medium white potatoe, peeled and chunked
3 large carrotts, peeled and yes chunked
1 large white onion, peeled and diced
8 cups turkey stock
8 slices bacon, diced
2 bay leaves
1 large sprig fresh summer savoury
Fry the bacon until crisp. Remove from pan. Drain off all but 2 Tbsp of fat. Add the onion, season with S & P, and saute until soft, don't let it brown. Remove as much fat as you can ( well, not if you're Billy) Add both kinds of potatoes, stock, bay leaves, and savoury. bring to a boil, then turn down to a simmer, with cover a bit ajar. Cook for about 60 minutes until potatoes are soft. Remove bay leaves and savoury.
At this point, I stuck in a frozen water bottle to cool it quickly then refridgerated it. Next day, there was only a very thin layer of fat. Remove it. I used an imersion blender to puree it, but left some chunks in.
When ready to serve, check for seasonings, heat, sprinkle bacon bits on top.
Practice safe lunch. Use a condiment.