Baked Potato Soup
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
The potatoes are baked whole in their skins, not boiled, and the flesh is scooped out and mashed into the soup, keeping the toasty taste of a baked potato.
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Some of the crisp bacon and cheddar is held back to go on top of each bowl with sliced scallions.
Ingredients
Instructions
- 1
Scrub 600g potatoes clean, place them whole on an oven rack, and bake at 200C for 40-45 minutes until a skewer passes through the thickest part with no resistance, then halve each potato and scoop out the flesh to mash.
- 2
Cook 120g bacon in a pot over medium heat for 6-7 minutes, flipping occasionally, until the fat has fully rendered and the edges turn a crispy brown, then drain on paper towels and reserve a portion for the topping.
- 3
Wipe out excess bacon fat from the pot, melt 1 tablespoon butter over medium heat, and cook 120g onion for 5-6 minutes, stirring regularly, until soft and translucent, reducing the heat if the bottom starts to brown.
- 4
Add 700ml chicken stock and the mashed potato, bring to a boil over high heat, then reduce to low and simmer for 10 minutes, stirring occasionally to break down any lumps, and adjust thickness by adding water or cooking it down further.
- 5
Pour in 150ml heavy cream and stir to combine.
Reserve a small portion of the 120g shredded cheddar for topping, then add the rest gradually and stir until fully melted. Season the glossy, creamy soup with salt and pepper to taste.
- 6
Ladle the soup into bowls and add the reserved crispy bacon and cheddar.
Finish with 2 tablespoons of thinly sliced chives and serve immediately.
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