Loaded baked potato soup
Serves 6 - 8
Easy
Prep:
Cook:
Tuck into this hearty soup on a cold day. Crisp up the bacon as much as you can – it provides great texture
Skip to ingredients
Units:
- 6 rashers of smoked streaky bacon
- 1 onionfinely chopped
- 2 garlic cloveschopped
- 750ml whole milk
- 500ml chicken stock
- 1kg Maris Piper potatoespeeled and chopped into 2cm cubes
- 75g soured creamplus extra to serve
- 150g mature cheddarcoarsely grated, plus extra to serve
- 2 spring onionsfinely sliced on the diagonal
- 15g chivesfinely chopped
Nutrition: Per serving (8)
- kcal313
- fat16g
- saturates9g
- carbs25g
- sugars7g
- fibre3g
- protein16g
- salt1.44g
Method
step 1
Arrange the bacon in a single layer in a large, deep frying pan, then turn the heat to medium. Cook for 7-8 mins, flipping halfway through, until very crisp. Remove from the pan using tongs, then drain on kitchen paper. Roughly chop, then set aside.
step 2
Cook the onion in the leftover bacon fat in the pan for 8-10 mins over a medium heat until the onion is softening and golden at the edges. Stir the garlic in during the final few minutes. Pour in the milk and chicken stock. Bring to the boil, then stir in the chopped potatoes. Reduce the heat to a simmer, then cook for 10 mins until the potatoes are very tender and fall apart when pressed with a fork. Blitz the soup using a hand blender – leave it slightly chunky, or blitz until completely smooth.
step 3
Stir in the soured cream and cheese, stirring until both have melted through (return the pan to the heat briefly if they are not melting). Season with salt and pepper.
step 4
Ladle the soup into bowls, then top with a spoonful of soured cream, some chopped bacon bits, spring onions, chives and a little more cheese, if you like.
