One of the girls who studied with me passed away a couple of years ago. One night she had potato soup as a starter in a restaurant and when she came back, she came up with this recipe and she was convinced that it tasted the same.
I've been making this for years now, and every winter when we are having a soup-evening at church, I get commanded to make this soup. The original recipe from Retha had white onion soup, but I changed it to creamy mushroom soup(less bloating! ha ha!)
Firstly sort a large onion and a packet of bacon until soft in a little olive oil and butter. Then add about a third of your 10litre pot with half grated, and halve cubed potatoes. Fill pot 3/4 with water and bring to boil. Add a heaped tablespoon of crushed garlic, and salt and freshly grounded black pepper to taste. When the potatoes are soft, mix a packet of creamy mushroom soup powder with half a cup of cold water and mix with potato soup. Cook through for about 10 minutes, and turn the heat off. Stir in 250ml fresh cream and eat!
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