Baked Potato Soup
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 35 minutes
Serves: 6
-
200g/7ozs streaky bacon rashers
-
1 large white or yellow onion, peeled and diced
- 4 cloves garlic, peeled and diced
- 2.5 tablespoons plain all purpose flour
- 55g/2ozs. butter
- 1kg/2.2lbs potatoes, peeled and diced
- 340ml/12flozs tin evaporated milk
- 360ml/13flozs. full cream milk
- 3 cups/750ml/1.6pints chicken stock
- Grated cheese, sour cream and chives to serve
Step 1 - First fry the bacon in a large pot in batches until crispy. Drain on paper towels and set aside. In the same pan sauté the onion on medium heat until soft and translucent for around 5 minutes. Add the garlic and cook for a minute. Then add the butter and melt. Add the flour and stir to combine and saute for a minute. Add the potatoes, evaporated milk, milk and stock and place the lid on and allow the potatoes to soften (around 20 minutes).
Step 2 -Take the pot off the heat and take an immersion blender and blend the soup up until creamy. Test for seasoning adding salt and pepper to taste. Cut the bacon up into small pieces (you may need to heat it up again a little). Serve on top of the soup along with the cheese, sour cream and chives.