Baked Potato Soup with Crispy Potato Skins

This soup is really a meal in itself. It is filling and delicious and if you like Baked Potatoes you will love this! It takes a little bit of time to make since you have to bake the potatoes first but it is well worth it.

4 medium sized baking potatoes, washed & dried

1 tbsp butter

1 tbsp olive oil, plus extra for the potatoes

1 onion, roughly chopped

1 leek, roughly chopped
1 clove of garlic, finely chopped

750ml vegetable or chicken stock

250ml milk

60ml cream

Salt & freshly ground black pepper

For the toppings:

Sour Cream or Greek Yogurt

Grated cheddar cheese

Spring onions or chives, finely chopped

Bacon, cooked til crispy then crumbled into small pieces

Preheat the oven to 220C/425F. Rub a little olive oil over each potato then put in the oven and bake for 20 minutes, then lower the heat to 190C/375F and continue to bake them for a further 45-60 minutes until you have crisp skins and fluffy, cooked centers (check by piercing a small sharp knife into the center of the potatoes to make sure they are tender and soft). Set aside and leave until cool slightly then cut them in half and let them cool some more.

Increase the heat of the oven to 200C/400F.

Once cool enough to handle carefully scoop out the potato flesh leaving the skins intact with enough potato still on them to make potato skins. Set the scooped potato aside. Cut each potato skin in half then put them on a baking tray and drizzle with a little olive oil. Season with salt and pepper then put back in the oven and bake for roughly 20 minutes until golden and crisp.

In a large pan heat the butter with the tablespoon of oil then add the onion and leek and cook for roughly 7 minutes until softened but not coloured. Add the garlic and cook for another minute before adding the cooked potato, stock and seasoning. Leave to cook for 5 minutes then remove from the heat. Leave to cool slightly then liquidize in a blender until smooth. Return the soup to a pan then add the milk and cream. Taste to check the seasoning and adjust if necessary. Keep warm until ready to serve.

Once the potato skins are almost ready remove from the oven then put a little grated cheese on each one. Return them back to the oven just until the cheese has melted. To serve add a small spoonful of sour cream or Greek yogurt to each one then sprinkle over some thinly sliced spring/green onions.

To serve the soup ladle it into 4 bowls then as with the potato skins top with some grated cheese, a little Greek yogurt or Sour Cream, some spring onions and some bacon pieces. Serve at once with the potato skins on the side.

*If you prefer and want to cut out some of the calories serve the potato skins plain - they are still absolutely delicious and perfect for dunking!