For a filling yet simple meal, try a recipe for thick potato and bacon soup

OCTOBER 2, 2017

For the past 125 years, Hart cookware has been providing South Africans with high quality, affordable cookware. In celebration of this incredible milestone, Hart has partnered with renowned local chef and author, Dorah Sitole, to create a unique recipe book with 125 food ideas, including some submitted by Hart’s loyal customers.

Here is a sample of what you can expect to find in the cook book:

Thick Potato & Bacon Soup

Prep Time: 15 minutes
Cooking Time: 30 minutes
Serves: 4

4 medium potatoes, peeled and diced
4 tbsp oil (60 ml)
1 onion, peeled and chopped
4 cups chicken stock (1 l)
3 tbsp flour (45 ml)
2 cups milk (500 ml)
1 tsp salt (5 ml)
1 tsp freshly ground black pepper (5 ml)
1 pkt streaky bacon, chopped (250 g)
1/3 cup grated cheddar cheese (80 ml)
4 spring onions, finely chopped
Fresh coriander leaves, coarsely chopped


In a saucepan, boil potatoes in water until soft. In another saucepan, heat oil to medium-high, sauté onions for 3 minutes; add stock. Combine flour with ½ cup of milk, add to the onions. Add remaining milk, bring to a boil and stir regularly. Cook for 1 minute, remove from heat, add salt and pepper. Fry bacon in its own fat until crispy; stir half of bacon into soup. Coarsely mash potatoes into soup, leave a few pieces whole for texture. Ladle soup into bowls, top with spring onions, coriander and remaining bacon.


Use potatoes with skins; it’ll add nutritional value and give a rustic texture to the soup.

Photos provided by Elsa Young, recipes from Dorah Sitole and Mokgadi Itsweng for the styling

Contact Franchisee Liande Barnard
Overberg contact number 086 163 6845
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