Long time no recipe post so time to indulge the food option once more:
This soup is pure comfort food and combines the taste of baked potato with the option of including potato skins loaded with cheese (*drool*)
450g (1lb) Bacon or vegetarian bacon substitute
300ml (½ pint) Sour Cream
1.5lt (2½ pint) Milk
4 large Potatoes
4 Spring Onions or chopped onions
135g (5oz) Butter
75g (3oz) Flour
135g (5oz) Cheddar Cheese
Salt and Black Pepper (to taste)
Preheat oven to 180°C: 350°F: Gas 4
Pierce the potatoes all over with a fork and bake until tender.
De-rind and chop the bacon and fry until crispy.
Melt butter in a medium saucepan.
Slowly blend in flour whisking thoroughly until blended.
Gradually add to the liquid, whisking constantly.
Add salt and pepper and simmer over low heat, stirring constantly to allow the flour to cook.
Cut potatoes in half, scoop out flesh and set aside.
Chop half the potato skins and discard the remainder.
When milk mixture is very hot, whisk in potato.
Add green onion and potato skins.
Whisk well, add sour cream and crumbled bacon.
Add cheese a little at a time until all is melted in.
This soup can be made utilising only a microwave and a grill. You can bake the potato element in a microwave and then grill the skins to get a close approximation to an oven baked potato and the soup base can also be made in the microwave and the cheese stirred into the sour cream and flour base mixture once cooked.With practice the potato skins can also be mircorowaved though a grill is preferable especially if loading the potato skins with cheese as microwaving cheese rarely gives a good outcome.
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