Jamie Oliver's Baked Potato Soup: Giving Me Fall Feelings for Souper (Soup, Salad & Sammie) Sundays

We are channeling fall at I Heart Cooking Clubs even though it's about 82 degrees F. here today. No matter, I can eat potato soup no matter what time of year and it always outs me in a fall frame of mind. 

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

From JamieOliver.com

(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.

 

Let's see who is here in the Souper Sundays kitchen 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:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!