CREAMY BAKED POTATO & BACON SOUP
PREP TIME: 15 MINUTES
COOKING TIME: 1 HOUR 15 MINS
SERVES: 4
INGREDIENTS
1kg baked Spud Lite potatoes, pricked all over
1 tablespoon olive oil
1 tablespoon unsalted butter
1 brown onion, peeled and diced
2 cloves garlic, crushed
1 large leek, finely chopped
200g smoked bacon, finely chopped
1 litre chicken stock
½ cup grated parmesan
Salt flakes and freshly ground black pepper
TOPPING
2 spring onions, finely sliced
1/3 cup sour cream
1/3 cup vintage cheddar
METHOD
1. Preheat oven to 200°C (180°C fan-forced).
2. Bake potatoes in preheated oven for 1 hour. Allow to cool before setting two aside for later and roughly chop the remaining.
3. Meanwhile cook 50g bacon in a non-stick pan over medium heat until golden and crispy. Place in a bowl and set aside for later.
4. Heat olive oil and butter together in a large saucepan over a low heat. Add onion, garlic, leek and remaining bacon together, cover and cook for 10 minutes or until onion is soft.
5. Add chopped baked potato and stock and increase heat to medium. Bring to boil and cook for 10 minutes. Add parmesan, salt and pepper and using a stick blender, puree until smooth.
6. Dice the remaining baked potatoes into 1cm cubes and add to soup, stirring to combine. Cook for 5 minutes or until heated through.
To Serve
Add spring onions to the crispy bacon, stirring to combine. Divide soup between bowls and top each with sour cream, cheddar and the spring onion and bacon mixture.
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