Hearty Potato, Bacon and Onion Soup

This soup is made rich with egg yolk and sour cream. It is quick and easy to prepare, and beautiful to serve with a garnish of fresh parley.

• Calories: 578 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 egg yolks
• 2 tablespoons margarine
• 3 onions, chopped
• 4 slices bacon, diced
• 1 tablespoon chopped fresh parsley
• 4 potatoes, cubed
• 1 cube vegetable bouillon
• 4 ¼ cups water
• 1 ⅓ cups sour cream

Recipe Instructions

Step 1

In a large saucepan over medium high heat, saute the bacon for about 7 minutes, or until lightly browned. Reduce heat to medium, add the butter or margarine and onions and saute for about 5 minutes, or until onions are tender. Add the flour and stir well for one minute.

Step 2

Remove saucepan from heat and gradually add the water, stirring well. Return to stovetop, raising heat to high. Add the bouillon and potatoes, bring to a boil and then reduce heat to low. Simmer uncovered for about 10 minutes, or until potatoes are tender.

Step 3

In a small bowl, combine the egg yolks and the sour cream and mix together. Gradually add this mixture to the soup, stirring well. Heat through, but do not boil. Stir in the parsley just before serving.