Baked potato soup with potato skin crumb
All the flavours of the much-loved jacket potato in soup form: comforting baked Nanna Tate potato flesh is simmered in a creamy base of chicken stock and cream then blended until velvety. The dish is finished with crispy bacon, cheese and a potato skin crumb, which dare we say, gives the crouton a run for its money.
Ingredients
Metric
Imperial
- 800g of Nanna Tate potatoes
- 100g of smoked streaky bacon, finely chopped
- 1 onion, finely chopped
- 30g of unsalted butter
- 600ml of chicken stock
- 150ml of whole milk
- 150ml of double cream
- cheddar, finely grated, to serve
- soured cream, to serve
- chives, finely sliced, to serve
- olive oil, for baking
Equipment
- Stick blender
Method
Preheat the oven to 210°C
Prick the potatoes then rub with a little olive oil and salt. Place on a baking tray lined with baking paper and bake for 1 hour 20 minutes until cooked through and tender
- 800g of Nanna Tate potatoes
- olive oil, for baking
Once cool enough to handle, halve the potatoes and scoop out the flesh. Set the flesh aside. Toss the skins with a little oil and salt and return to the oven for 10 minutes, or until deep golden and crispy. Once cooled, blitz them in a small food processor into a chunky crumb
Meanwhile, fry the bacon in a large saucepan over a medium heat for 5 minutes until golden and crisp. Remove with a slotted spoon and set aside. Add the onion to the rendered bacon fat, along with the butter, and cook for 10 minutes until soft
- 100g of smoked streaky bacon, finely chopped
- 1 onion, finely chopped
- 30g of unsalted butter
Add the potato flesh and stock to the pan and bring to a simmer. Cook for 10 minutes, then add the milk and cream and simmer for a further 5 minutes. Using a handheld blender, blend until completely smooth, adding a little more stock to loosen, if necessary. Season with salt and pepper
- 600ml of chicken stock
- 150ml of whole milk
- 150ml of double cream
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