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Loaded baked potato soup

Two bowls of loaded baked potato soup

Loaded baked potato soup

Name: Loaded baked potato soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 6 rashers of smoked streaky bacon; 1 onion finely chopped; 2 garlic cloves chopped; 750ml whole milk; 500ml chicken stock; 1kg Maris Piper potatoes peeled and chopped into 2cm cubes; 75g soured cream plus extra to serve; 150g mature cheddar coarsely grated, plus extra to serve; 2 spring onions finely sliced on the diagonal; 15g chives finely chopped

Helena Busiakiewicz

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Serves 6 - 8

Easy

Prep: 15 mins

Cook: 35 mins

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Tuck into this hearty soup on a cold day. Crisp up the bacon as much as you can – it provides great texture

Egg-free

High-protein

Low sugar

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

6 rashers of smoked streaky bacon
1 onion

finely chopped
2 garlic cloves

chopped
750ml whole milk
500ml chicken stock
1kg Maris Piper potatoes

peeled and chopped into 2cm cubes
75g soured cream

plus extra to serve
150g mature cheddar

coarsely grated, plus extra to serve
2 spring onions

finely sliced on the diagonal
15g chives

finely chopped

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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.

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