On a cool night, tuck into this delicious, creamy, stuffed potato soup, which tastes like all your favourite bits of a stuffed potato in a deliciously creamy soup
I tell no lie, this soup will have you licking your bowl. Well we did!
I always think there’s something about potato soup, it’s just a comfort food meal, and this one takes it up a level, tasting just like a stuffed potato, but in a soup. It’s phenomenal. If you wanted to make it a vegetarian version, skip the bacon and enjoy without it.
While this is one of my favourite soup recipes, you might like to try some of my other favourites, including Grandma’s Chicken Noodle Soup, Donna Hay’s Roast Pumpkin Soup, or Roast Tomato Soup.
How to make stuffed potato soup
First of all, when shopping for potatoes, you’ll probably know that potatoes aren’t all created equally. Some are best made for roasting, and others for mashing. With this soup you’ll want to choose potatoes that are starchy, which include the Coliban, Desiree, Dutch Cream, Sebago and Spunta varieties. If you’re shopping at the supermarket, you can often see the ones marked ‘best for mashing’ so opt for those.
Then you can get started making the soup. Simply peel, chop and boil the potatoes until tender, and then drain.
While the potatoes are boiling, you can get started with the rest of the ingredients. In a large saucepan, cook the bacon until crispy. Remove from the pot, and then cook the onion in the bacon fat. Add the garlic and butter, and then flour to form a paste. Add the chicken stock and cream, and then add in the potatoes and blitz to make a smooth creamy soup.
Stuffed Potato Soup
Description
On a cool night, you’ll want to tuck into this delicious, creamy, stuffed potato soup, which tastes like all your favourite bits of a stuffed potato without all the fuss.
Ingredients
3 large potatoes, peeled and cut into quarters
1 cup diced bacon
1 brown onion, chopped
2 garlic cloves, crushed
1 tbsp butter
1 tbsp plain flour
1 1/2 cup chicken stock
1 cup cream
2 tbsp sour cream
1 cup grated tasty cheese
Chives, finely chopped, to serve
Instructions
1. Cook the potatoes in a large saucepan filled with boiling water. Cook until very tender. Drain and mash using a potato masher.
2. Meanwhile, in a large saucepan, over high heat, cook the bacon until crispy. Set bacon aside, and keep some of the bacon fat in the pan.
3. Cook the onion in the bacon fat, until softened. Add the garlic and butter, and cook until fragrant, around 1 minute. Add the flour, and cook for 1 minute.
4. Add the chicken stock, and whisk until smooth. Slowly add the cream (don’t add too fast or it will curdle). Remove from heat.
5. Add in the potatoes, and stir. Use a stick blender until the consistency is smooth. Add the sour cream and cheese, and stir until smooth. Serve topped with bacon and chives.
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