This Baked Potato Soup is by Jamie Oliver and you can leave it classic with sour cream and chives or gussy it up with bacon and cheese. I went in the middle with sour cream, chopped gives, black pepper and some crumbled soft blue cheese.
Baked Potato Soup
(Makes 4-6 Servings)
3 large baking potatoes
about 3 Tbsp butter
1 sweet onion
1 Parmesan rind, whatever size you have in the fridge, optional
6 cups chicken or veggie stock
sour cream, chives, blue cheese to garnish
Preheat the oven to 450 degrees F. Wash the potatoes and dry well, then prick each one with a fork and wrap in foil. Put on a rack in the middle of the oven and cook for about 1 hour 15 minutes. The exact time depends on the size of your potatoes, but to check, give them a quick squeeze, bearing in mind they’ll be hot: the potato should just give under your fingers. Remove from the oven then, when cool enough to handle, cut them into quarters. Leave to cool completely.
Peel and dice the onion. Melt the butter in a large saucepan over a medium-low heat and cook the onion for 10 minutes, or until soft. Cut the potatoes, skin and all, into chunks. Add the potato and Parmesan rind to the pan, season, then cook for 5 minutes. Add stock, bring to the boil, then reduce the heat and simmer for 30 minutes.
Remove the rind, then purée the soup until smooth with a stick blender or in a blender. Return to the pan, check the seasoning, and thin with the remaining stock, if you like. Serve garnished with a dollop of sour cream, snipped chives and a pinch of black pepper. Delicious with crumbled Lancashire cheese and crisp, crumbled bacon on the side for the whole baked potato experience.
Notes/Results: Simple and satisfying. I think the tang of the sour cream and blue cheese are what elevate this soup, so I recommend them to garnish and stir into it. I would happily make this soup again.
This soup gives me Fall Feelings so I am sharing it with IHCC this week.
Judy of Gluten Free A-Z Blog is here with a vegan Fall Potato Dill-Vegetable Soup and says, "I have used dill in potato salad before, so I decided to make a potato based soup. I just went with the flow of what I had purchased. I had potatoes, onions, garlic, zucchini, fresh dill and fresh kale- all from the organic farmers at the market! The only vegetable I added to the soup from my refrigerator was some carrots."
Thank you to Judee for joining me this week!
(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...
To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
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On your entry post (on your blog):
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Have a happy, healthy week!