This week the weather dropped to be particularly cold, rainy and generally unpleasant. The perfect thing to warm and cheer you up on a cold, rainy day is soup! I love soup! I’m a bit fussy with my soups though, as you may have seen with the Pumpkin Soup debacle I go through every time I go to the supermarket, so when I find an exciting recipe, I’m keen to give it a try.
My boyfriend gave me a soup cookbook for my birthday the other week and I can’t wait to try some of the recipes in it. This recipe, however, did not come from the cookbook. I found it on Damn Delicious who adapted it from Center Cut Cook and I used a bit of both of their recipes to make this delicious soup, which is so thick, creamy and carb-loaded, it’s just perfect for a lazy Sunday lunch.
It’s also really easy. Start by cooking your chopped potatoes. The two recipes each had their own way of cooking them, one partially cooking in the microwave before baking, the other boiling in the creaminess. Just to be different again, I cooked mine in a microwave vegetable cooker, until they were half cooked, then finished the job in the creaminess (there’s no other word to describe it – it’s not broth, it’s not sauce, it’s just creaminess!). Boiling in water would work just as well. Boiling in the creaminess works, but will mean you have to stand at the stove stirring it for 15 to 20 minutes so you don’t get a skin on top. This could be a good option if you’re trying to tone your arms up a bit! Who said cooking and exercise can’t go together?!
While the potatoes are in the oven/microwave/saucepan, work on getting your bacon bits nice and crispy. The differing textures when you’re eating the soup makes it even better. When they’re finished, pop them to one side.
Now the real fun begins!
In a big, two-handled saucepan, melt the butter over a medium high heat, then add the flour and whisk until combined. Add the milk, a cup at a time, stirring continuously until it begins to thicken. Add your cooked potatoes and most of the spring onions, and bring to boil, doing some more arm-toning by stirring continuously.
I kept mine boiling for a solid 15 minutes, not taking my eye off it, to get it super thick, but once it reaches a consistency that you’re happy with, you can reduce the heat and add the sour cream, cheese, most of your bacon and salt and pepper to taste.
Once everything has melted and mixed in nicely, you’re done! Serve immediately, with your remaining bacon, spring onions and my favourite fruit-that’s-not-a-fruit, avocado, on top.
Creamy Cheesy Baked Potato Soup
Serves approx. 5
Prep Time: 20 minutes
Cooking Time: 50 minutes
3 large potatoes (size of your fist), peeled and cubed
6 rashers unsmoked back/short-cut bacon, diced
⅓ cup plain flour
4½ (1.125L) cups milk
4 shallots/spring onions, thinly sliced
1 cup grated cheddar cheese, plus extra to garnish
½ cup sour cream
Salt and Pepper, to taste
Avocado, diced, to garnish
- Cook potatoes until just tender (you can boil, bake or microwave, whichever you prefer).
- In a frying pan, cook diced bacon until crispy. Set aside on some paper towel.
- In a big, two-handled saucepan, melt the butter over a medium high heat, then add the flour and whisk until combined. One cup at a time, add the milk, stirring continuously, until the mixture begins to thicken.
- Add cooked potatoes and three-quarters of the shallots and bring to boil, stirring constantly until soup becomes thick and creamy, about 15 minutes.
- Reduce heat and add sour cream, two-thirds of the bacon, cheese and season to taste. Stir until everything has mixed in and cheese has melted.
- Serve immediately and garnish with remaining bacon, shallots, cheese and diced avocado.