Loaded baked potato soup with bacon and spring onions recipe
Soups are great for adding hidden veg and this is perfect for using up leftover jacket potatoes if you have any. Top with crispy bacon and sour cream for a finishing touch. See method
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 clove garlic, chopped
- 1 courgette, peeled and chopped
- 600g baking potatoes, scrubbed and diced or leftover cooked potatoes if you have them
- 1 vegetable stock cube, made up to 900ml
- 150ml pot sour cream
- 100g smoked bacon lardons
- 1 spring onion, thinly sliced
- 4 white batch rolls, to serve
If you don't have sour cream, use crème fraîche or yogurt
Each serving contains
of the reference intake
- Heat the oil in a large saucepan over medium heat. Cook the onion for 5-6mins, until beginning to soften and brown. Add the garlic, courgette and potatoes and cook for 2-3mins. Season with salt and black pepper.
- Pour over the vegetable stock and bring to the boil. Reduce the heat slightly and simmer for 20-25mins, until the potatoes are beginning to fall apart. Take off of the heat and stir through 100ml of the sour cream.
- Using a handheld stick blender, blitz the soup until smooth. Return the pan to the hob and keep warm over low heat.
- Fry off the bacon lardons in a small frying pan over medium heat until crisp. Drain on a plate lined with kitchen roll.
- To serve, divide the soup between bowls and swirl a little extra sour cream through the top. Sprinkle over some crispy bacon and spring onions onto each bowl. Serve a roll with each bowl of soup.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.