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Baked potato soup
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Total Time:
2 hours 20 minutes
Parmesan rind enhances flavor, but optional. Cozy soup for warmth, no extra shopping needed.
Ingredients:
  • sour cream
  • 1 small bunch of fresh chives
  • 1.5 litres organic chicken or vegetable stock
  • 3 large baking potatoes or leftover baked potatoes
  • 40 g butter
  • 1 onion
  • 1 Parmesan rind whatever size you have in the fridge, optional
Instructions:
  • If using leftover baked potatoes, skip to preheating oven to 180ºC/gas 4. Wash, dry, and foil-wrap the potatoes. Bake for about 1 hour 15 minutes until tender. Let cool, then quarter. In a saucepan, cook diced onion in melted butter for 10 minutes until soft. Cut potatoes into chunks and add with Parmesan rind, seasoning for 5 minutes. Pour in 1.25 liters of stock, boil, then simmer for 30 minutes. Remove rind, blend until smooth, and adjust seasoning. Thin with more stock if desired. Serve with sour cream, chives, and black pepper. Pair with crumbled Lancashire cheese and bacon on the side. Enjoy the full baked potato experience!

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