Loaded Potato Soup
Loaded Potato Soup is soup you can eat with a fork. It is a whole meal in a bowl and keeps the winter blues away.
Servings: 2 people
Ingredients
- 2 rashers streaky bacon
- 10 grams butter
- 2 spring onions diced
- 300 grams potatoes desiree variety, peeled, cubed
- 500 ml water
- 2 cubes chicken stock
- 10 grams parsley flat leaf, fresh, leaves picked, minced
To Serve
- dollop soured cream
- sprinkle cheese shredded, Cheddar or Red Leicester
Instructions
- In a non-stick soup pan, melt the butter.
- Add the two bacon rashers. Turn the heat to medium-high and cook the bacon until crispy but not burnt.
- Remove the rashers from the pan and reserve them as they will be garnish for the soup at the time of serving.
- Turn the heat on the hob back down to low.
- Add onions and cook until they have softened.
- Add in potatoes and stir to cover with fat and onion mix.
- Dissolve the two stock cubes in 500ml water and add to the pan.
- Top up with water so that the potatoes are just covered (anything more it will be too thin of a soup).
- Bring to a simmer.
- Cover and simmer on low until the potatoes are tender. Timing depends on how big or small you cut the potatoes.
- When potatoes are cooked through, use a ladle and remove 1/3 of the potato cubes and onions from the pan leaving as much liquid as possible in the pan.
- Use a stick blender and blend the contents of the pan until smooth.
- Taste and adjust seasoning with salt and pepper as required.
- Add the potato cubes and parsley to the pan. Keep heat on low until ready to serve.
- To serve, ladle into two bowls. Top each bowl with one cooked bacon rasher, crumbled; a dollop of soured cream and a little sprinkle of cheese.