Fiery potato soup

Name: Fiery potato soup
Cook time: 1 h
Total time: 1 h
Yield: 7
Ingredients: 2 medium-sized onions; 2 kg Potatoes; 2 Peppers (e.g. green); 1-2 chili peppers or some chili powder; 2 TABLESPOONS Oil; 3 TABLESPOONS Vegetable broth; 2 can(s) (425 ml each) Corn grains; 75-100 g Bacon; 7-10 Tbsp Salt; 7-10 Tbsp white pepper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 7

2 medium-sized onions
2 kg Potatoes
2 Peppers (e.g. green)
1-2 chili peppers or some chili powder
2 TABLESPOONS Oil
3 TABLESPOONS Vegetable broth
2 can(s) (425 ml each) Corn grains
75-100 g Bacon
7-10 Tbsp Salt
7-10 Tbsp white pepper

Directions

1
Peel onions and potatoes. Clean and wash the peppers. Cut everything into small cubes. Wash the chillies, carve lengthwise and remove seeds
2
Heat the oil in a large pot. Brown the onions, potatoes and peppers in it. Add a good 2 l water, chilli and stock. Bring everything to the boil, cover and simmer for about 25 minutes
3
Drain the corn. After about 15 minutes add to the soup and cook. Cut bacon into pieces and fry until crispy without additional fat. Drain on kitchen paper. Stir bacon fat into the soup if necessary. Season to taste. Serve with bacon