Loaded Baked Potato Soup
Directions
- 1Add potatoes to a large baking tray, stab all over with a fork, coat in olive oil and salt & pepper. Bake at 200C/390F for 1 hour, until crispy and soft.
- 2Fry bacon until crispy, remove and dice. Add celery, onion, and garlic to the leftover bacon fat and saute until soft.
- 3Once potatoes are cooked, slice into wedges, scoop out potato, and place in a bowl. Place skins back on baking tray, coat with olive oil and salt & pepper, and bake until crispy.
- 4Add the scooped potato to the pot with the sauteed vegetables, pour in chicken stock and milk. Use a hand blender to mix until smooth. Stir in the cream and simmer. Season with salt and pepper, and stir in Cheddar cheese.
- 5Serve soup with additional Cheddar, bacon, sour cream, and chives. Use crispy potato skins for dipping.
Ingredients
- 1.5 kg baking potatoes
- 6 slices streaky bacon
- 2 sticks celery
- 1 medium onion
- 1 large clove garlic
- 625 ml chicken stock
- 125 ml whole milk
- 250 ml double cream
- 100 g Cheddar cheese
- 0 olive oil
- 0 salt
- 0 black pepper
- 0 grated Cheddar cheese
- 0 sour cream
- 0 fresh chives
Equipment
baking trayforkbowlknifelarge potwooden spoonhand blender
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