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!
