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Loaded baked potato soup with bacon and spring onions recipe
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12 ratings
Soups are great for adding hidden veg and this is perfect for using up leftover jacket potatoes if you have any. Top with crispy bacon and sour cream for a finishing touch. See method
Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 clove garlic, chopped
- 1 courgette, peeled and chopped
- 600g baking potatoes, scrubbed and diced or leftover cooked potatoes if you have them
- 1 vegetable stock cube, made up to 900ml
- 150ml pot sour cream
- 100g smoked bacon lardons
- 1 spring onion, thinly sliced
- 4 white batch rolls, to serve
If you don't have sour cream, use crème fraîche or yogurt
Each serving contains
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Energy
2050kj
488kcal
24%
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Fat
19g
28%
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Saturates
8g
39%
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Sugars
8g
9%
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Salt
2.3g
38%
of the reference intake
Carbohydrate 61.6g
Protein 14.6g
Fibre 5g
Method
- Heat the oil in a large saucepan over medium heat. Cook the onion for 5-6mins, until beginning to soften and brown. Add the garlic, courgette and potatoes and cook for 2-3mins. Season with salt and black pepper.
- Pour over the vegetable stock and bring to the boil. Reduce the heat slightly and simmer for 20-25mins, until the potatoes are beginning to fall apart. Take off of the heat and stir through 100ml of the sour cream.
- Using a handheld stick blender, blitz the soup until smooth. Return the pan to the hob and keep warm over low heat.
- Fry off the bacon lardons in a small frying pan over medium heat until crisp. Drain on a plate lined with kitchen roll.
- To serve, divide the soup between bowls and swirl a little extra sour cream through the top. Sprinkle over some crispy bacon and spring onions onto each bowl. Serve a roll with each bowl of soup.
See more Soup recipes
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