A flavorsome and hearty potato soup that is easy to prepare and lovely to eat
Submitted by Darren Comley
Baked Potato Soup
A flavorsome and hearty potato soup that is easy to prepare and lovely to eat
Serving: 6
Ingredients
- 1 kg potatoes. diced.
- 10 slices short cut bacon, diced
- 1/2 stick chorizo, diced
- 3 chillis, chopped roughly, seeds in
- 4 cups chicken stock
- 1 onion, diced
- 3 teaspoons minced garlic
- 4 tablespoons butter
- 1/3 cup plain flour
- 1 can evaporated milk
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- Salt and Pepper to taste
- Optional toppings - chives, shredded cheese, spring onions, bacon, sliced chilli, parsley
Instructions
- Add diced potato, onion, garlic, bacon and chicken stock to the slow cooker. You can fry the bacon, onion and garlic first if you prefer.
- Season with salt and pepper and cook on low for 6-8 hours til potatoes are fork tender.
- In a saucepan, melt the butter, stir in the flour and gradually add the evaporated milk.
- Stir this mixture to smooth then gently simmer until the mix is a creamy thickness.
- Add the mix into the slow cooker and stir to combine.
- Mash 3/4 of the potatoes, leaving the rest in dices.
- Add the sour cream and cheese to the slow cooker and stir to combine
- Test taste for seasoning
- If soup is too thick at this point, add more chicken stock (start with one extra cup) and stir through
- Cook another 30 minutes
- Serve with optional toppings of your choice
- I reconnected with an old high school friend Kellie (30 year reunion) and she provided me with this recipe, which I tweaked.
- If you like your soup chunkier, only mash half the potatoes. Would be awesome for dipping half a french tick/roll covered in melted cheese.
Tried this recipe?Scroll Down To Share What You Think
I wish I had bread rolls but toast worked just as well! Not a huge soup person, but boy is this good!
The chorizo wasn’t mentioned anywhere in the recipe past the ingredients list, so I chopped it up and threw it in with the sour cream and cheese step.