Baked Potato Soup
Baked potato in soup... for when you needs all the carbs
- 4 large potatoes
- Olive oil
- 50g butter
- 3 spring onions, roughly chopped
- 1 clove garlic, crushed
- 1 tsp dijon mustard
- 50g parmesan
- 1.5 ltr organic chicken stock
- 6 rashers cooked streaky bacon - 3 chopped for potato skins, 3 left whole for soup garnish
- 100g Wensleydale cheese, crumbled, plus extra to serve
- 100g cheddar cheese, grated
- 1 small bunch of fresh chives
- Preheat the oven to 180ºC
- Place the potatoes on a baking tray, cover with 2 tbsps olive oil and 1 tbsp salt and cook for about 1 hour 15 minutes, or until cooked through and golden.
- Remove from the oven and when they are cool enough to handle, cut them in half and scrape the flesh out of the potato skins, reserving it for the soup - leaving a little flesh inside the skins. Leave to cool completely.
- Melt the butter in a large saucepan over a medium-low heat and cook the spring onion for 2 -3 minutes. Add the garlic clove, mustard, parmesan and stock and stir, then add the reserved potato flesh and bring to the boil, then cook for 15 minutes.
- During this time, place the potato skins onto a clean baking sheet and sprinkle with the cheese, the chopped bacon rashers and a good grind of pepper. Place back into the oven to crisp up for 15 minutes until the cheese has melted.
- When the soup has done cooking, purée until smooth with a stick blender or in a liquidiser.
- Serve garnished with chopped chives and a good grinding of black pepper alongside the potato skins - use the potato skins for dipping!
- Delicious with crumbled Wensleydale cheese and crispy bacon on the side.