Friday, 10 January 2014

Recipe: Loaded Baked Potato Soup

Well I meant to take some pics of this but got a little involved in preparing the bowls for my workmates, and then eating it... oops...
Fortunately one of the girls did take a picture :)

In hindsight, I'd have chopped the onions a little finer and not blended it to give it a more interesting texture (I've presented the recipe below as unblended), but otherwise it tasted really nice.
I decided to try out Morrison's Fiery Chilli Cheese (which is basically grated cheese with chilli, peppers and paprika) on top of the soup to give it a bit of a kick, which did work really well - highly recommended!

I'm not going to pretend this is a low calorie / low carb soup, because it is very definitely not(!), but it would make a great dinner and you should be able to freeze it.
The MyFitnessPal estimate puts it at 387 kcal (48g carbohydrate, 17g protein, 14g fat) per portion, and this amount made 4 generous bowlfuls (with the toppings).

1kg 'floury' potatoes (I used King Edwards)
1 medium onion, diced
250ml milk (I use whole milk, but semi would work fine)
1 tbsp butter
1 Chicken stock cube
Salt & pepper
Boiling water (as required)

To serve: 
80g grated strong cheddar
4 rashers of streaky bacon
A handful of spring onions, finely sliced
4 tablespoons of Soured cream


Preheat oven to 180 degrees C

1) Place potatoes in the oven and bake until cooked through (a fork will come out easily once inserted). This will depend on the size of your potatoes, but will usually take between 1-2 hours. (You can speed up the process by pricking and microwaving them for 3-4 minutes first). Cut the potatoes in half and allow to cool.

2) While the potatoes are cooling, melt the butter in a large saucepan and stir in your diced onions. Keep the heat low and cover so the onions 'sweat' but do not brown.

3) Add the milk and stock cube to the pan and stir until the cube is dissolved.

4) Scoop the insides out of your potatoes into the pan (retain the skins) and stir. Allow to simmer gently for 10 minutes, stirring gently. You should find the potatoes break down slightly and thicken the soup.

5) Prepare the garnishes. Finely chop up 4 rashers of bacon and fry until crispy; draining the fat on a piece of kitchen roll.

Add extra boiling water, salt and pepper to the taste and consistency required.
I tend to like my soups quite thick ;-)

Serve into bowls and garnish with a tablespoon of soured cream, 20g cheese, 1 rasher of crispy bacon and a handful of spring onions. Enjoy!

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