Well, I say baked potato soup but it’s not. It’s just potato soup with toppings on. It seems an extravagance to put the oven on to bake potatoes that you’re just going to use the flesh to make soup. Perhaps, if I were more organised, I would have timed this with using the oven for something else but I’m rarely that organised in the kitchen. Still, it’s just details.
I’m not going to go on about the weather. I think I’ve made it perfectly clear in the last couple of posts that I am not a fan of the snow and ice. Yet that is what we have at the moment so it becomes a case of finding ways to make it more bearable, like hot chocolate after sledging and sitting down to a steaming bowl of this soup once night has fallen and the curtains have been drawn against the taunt of driving in *that* at 5am the next morning.
I’m doing it an injustice by calling this ‘just’ potato soup. It’s a good soup. It’s tasty and comforting, warms you from the inside and feels like an indulgence when its not. The soup is thick which gives the same feeling you get when you’re tucking in to a baked potato. Add a little more stock or some milk if you want it thinner but the thickness really does add to the experience here. Leaving the skins on adds to the flavour, as well as keeping in all those nutrients and, lets face it, it’s the time of year when our bodies can use all the help they can get.
But of course it’s the things you put on top that hold the most interest, in this case extra mature cheddar, pancetta fried until crisp and finely sliced spring onions. I haven’t specified quantities for those here, this really is a case of you know how much will be right for you. I prefer this with more cheese than Rich, whereas he likes a more generous scatter of spring onions. Use your judgement. Add a dollop of sour cream if you want, I’m toying with the idea of using a blue cheese instead of cheddar next time…and there will be many next times.
A simple, hearty and tasty soup. Perfect for the colder weather and with the same feeling of tucking in to a steaming hot baked potato.
- Around 800g potatoes (5 to 6), cut into chunks with the skin left on
- 2 onions, roughly chopped
- 1 clove smoked garlic, roughly chopped
- 900ml vegetable stock
- Freshly ground black pepper
- Cheddar, grated, amount up to you
- Pancetta, fried until crisp, amount up to you
- Spring onions, finely sliced, amount up to you
- In a large saucepan, fry the onion and garlic until the onion starts to soften. Add the potato and fry for a few minutes.
- Add the stock, bring to the boil and then simmer until the potato is soft. Blend to a liquid (add a little milk if it is too thick) and season with the pepper. It might not be necessary to add salt so taste before adding.
- Serve with each bowl topped with cheese, pancetta and spring onions.