Friday, 18 May 2012

Baked potato soup

Yes, I did just receive 3 or 4 new issues of Jamie magazine from my mum - no idea where she finds them because they are "old" but because I am in the southern hemisphere they are perfectly in season!

This week I made the baked potato soup - which is basically liquefied baked potatoes topped with "standard" baked potato toppings.  In my case, we used sour cream, cheddar and spicy pancetta.  Maybe a bit of green would have made this dish look better, but it tasted absolutely amazing.  I wonder if the trick is the parmesan rind that is in the pot while the soup cooks?

Recipe to serve 4
4 cold baked potatoes - I cooked these on Sunday, made the soup on Tuesday
1 onion
2 cloves garlic
1.25 litres stock
optional - parmesan rind

Sweat an onion until soft, then add the garlic and cook for a couple of minutes.

Throw in the chopped up baked potatoes (skin and all) and the parmesan rind and let that saute for a few minutes.

Pour in stock and bring to boil, then reduce heat and simmer (covered) for 25-30 minutes.

Remove parmesan rind and "blitz" (food processor, stick mixer - your choice) the soup.

Return to the pan and season with salt and pepper as needed, and add extra stock to thin the soup if required.

A dollop of sour cream
Some crumbled cheddar
Some spicy pancetta that I fried to make it crispy

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