Description
Happiness comes from hearty, hardy bowls of winter soups. This Twice Baked Potato Soup is everything you love about the original dish, in a quick and easy soup form. Buttery sour cream, sharp cheddar cheese, smoky bacon and a crispy crunch potato skin topper make this soup a weeknight winner.
Ingredients
Units
- 1 onion
- 4 cloves garlic
- 700g potatoes
- 750ml stock
- 50g grated cheddar cheese
- 150g sour cream (100g for soup, 50g for topping)
- 10g chopped chives
- 90g bacon lardons* (optional)
Instructions
- Scrub the potatoes, then peel and reserve the skins. Chop the potatoes into approximately 2cm cubes. Ensure that the cubes are roughly a similar size so that they cook at the same rate.
- Take the potato skins, toss them in a neutral cooking oil and air fry at 175°C for 12-14 minutes or bake in your oven at 180°C until crispy.
- After 5 minutes, push the skins to one side and add the bacon lardons, if using. Continue cooking until both the skins and lardons are crisp.
- In a medium-sized saucepan drizzle a tablespoon of neutral cooking oil. Add the diced onion and minced garlic into the pan over a low heat and sauté until soft and translucent, this should take 5 minutes.
- Add the potatoes along with 750ml of stock. Once the potatoes are soft, add 50g of grated cheddar cheese and 100g of sour cream. Blend in your blender or with a stick blender until smooth and creamy. Add salt and pepper to season.
- Spoon the soup into bowls. Finally top the soup with the remaining sour cream, extra cheese, crispy potato skins and a sprinkling of finely chopped chives.
- Category: Main
- Method: Stove Top & Air Fryer
- Cuisine: American