Loaded Baked Potato Soup

25 mins
Serves 6
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Directions

  1. 1Add potatoes to a large baking tray, stab with a fork, coat in olive oil, salt and pepper. Bake at 200C/390F for 1 hour until crispy and soft.
  2. 2Add potatoes to a large baking tray, stab with a fork, coat in olive oil, salt and pepper. Bake at 200C/390F for 1 hour until crispy and soft.
  3. 3Add potatoes to a large baking tray, stab with a fork, coat in olive oil, salt and pepper. Bake at 200C/390F for 1 hour until crispy and soft.
  4. 4Fry bacon until crispy in a large pot. Remove and dice bacon. Add diced celery, onion and garlic to the pot and sweat until soft.
  5. 5Fry bacon until crispy in a large pot. Remove and dice bacon. Add diced celery, onion and garlic to the pot and sweat until soft.
  6. 6Fry bacon until crispy in a large pot. Remove and dice bacon. Add diced celery, onion and garlic to the pot and sweat until soft.
  7. 7Scoop baked potato flesh into a bowl. Place leftover skins back on the baking tray, coat with olive oil, salt and pepper, and bake until crispy.
  8. 8Scoop baked potato flesh into a bowl. Place leftover skins back on the baking tray, coat with olive oil, salt and pepper, and bake until crispy.
  9. 9Scoop baked potato flesh into a bowl. Place leftover skins back on the baking tray, coat with olive oil, salt and pepper, and bake until crispy.
  10. 10Add the potato to the pot, pour in chicken stock and half the milk. Use a hand blender to blitz until smooth.
  11. 11Add the potato to the pot, pour in chicken stock and half the milk. Use a hand blender to blitz until smooth.
  12. 12Add the potato to the pot, pour in chicken stock and half the milk. Use a hand blender to blitz until smooth.
  13. 13Stir in the cream, simmer, season with salt and pepper. Stir in cheddar cheese, use remaining milk to thin if needed.
  14. 14Stir in the cream, simmer, season with salt and pepper. Stir in cheddar cheese, use remaining milk to thin if needed.
  15. 15Stir in the cream, simmer, season with salt and pepper. Stir in cheddar cheese, use remaining milk to thin if needed.
  16. 16Serve with extra cheddar, bacon, sour cream and chives. Dip with crispy potato skins.
  17. 17Serve with extra cheddar, bacon, sour cream and chives. Dip with crispy potato skins.
  18. 18Serve with extra cheddar, bacon, sour cream and chives. Dip with crispy potato skins.

Ingredients

  • 1.5 kg baking potatoes
  • 1.5 kg baking potatoes
  • 1.5 kg baking potatoes
  • 6 slices streaky bacon
  • 6 slices streaky bacon
  • 6 slices streaky bacon
  • 2 sticks celery
  • 2 sticks celery
  • 2 sticks celery
  • 1 medium onion
  • 1 medium onion
  • 1 medium onion
  • 1 large clove garlic
  • 1 large clove garlic
  • 1 large clove garlic
  • 625 ml chicken stock
  • 625 ml chicken stock
  • 625 ml chicken stock
  • 125 ml whole milk
  • 125 ml whole milk
  • 125 ml whole milk
  • 250 ml double cream
  • 250 ml double cream
  • 250 ml double cream
  • 100 g Cheddar cheese
  • 100 g Cheddar cheese
  • 100 g Cheddar cheese
  • 0 olive oil
  • 0 olive oil
  • 0 olive oil
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 black pepper
  • 0 black pepper
  • 0 black pepper
  • 0 grated Cheddar cheese
  • 0 grated Cheddar cheese
  • 0 grated Cheddar cheese
  • 0 sour cream
  • 0 sour cream
  • 0 sour cream
  • 0 fresh chives
  • 0 fresh chives
  • 0 fresh chives

Equipment

baking trayforkbowlknifelarge potwooden spoonhand blender