Loaded Potato Soup is soup you can eat with a fork. It is a whole meal in a bowl and keeps the winter blues away. Unlike many recipes, there is no cream added to keep the fat content down. By using Desiree potatoes, we get all of the creamy texture without the need for cream or milk. This is a small batch because it is best fresh. Scale up or down to meet your needs.
Loaded Potato Soup
- 2 rashers streaky bacon
- 10 grams butter
- 2 spring onions diced
- 300 grams potatoes desiree variety, peeled, cubed
- 500 ml water
- 2 cubes chicken stock
- 10 grams parsley flat leaf, fresh, leaves picked, minced
- dollop soured cream
- sprinkle cheese shredded, Cheddar or Red Leicester
- In a non-stick soup pan, melt the butter.
- Add the two bacon rashers. Turn the heat to medium-high and cook the bacon until crispy but not burnt.
- Remove the rashers from the pan and reserve them as they will be garnish for the soup at the time of serving.
- Turn the heat on the hob back down to low.
- Add onions and cook until they have softened.
- Add in potatoes and stir to cover with fat and onion mix.
- Dissolve the two stock cubes in 500ml water and add to the pan.
- Top up with water so that the potatoes are just covered (anything more it will be too thin of a soup).
- Bring to a simmer.
- Cover and simmer on low until the potatoes are tender. Timing depends on how big or small you cut the potatoes.
- When potatoes are cooked through, use a ladle and remove 1/3 of the potato cubes and onions from the pan leaving as much liquid as possible in the pan.
- Use a stick blender and blend the contents of the pan until smooth.
- Taste and adjust seasoning with salt and pepper as required.
- Add the potato cubes and parsley to the pan. Keep heat on low until ready to serve.
- To serve, ladle into two bowls. Top each bowl with one cooked bacon rasher, crumbled; a dollop of soured cream and a little sprinkle of cheese.