Baked potato and crispy bacon soup

Baked potato and crispy bacon soup

By
From
Three Sisters Bake
Serves
6
Photographer
Helen Cathcart

Soups are a fab way to use up bits and bobs of leftovers or stray veggies. This combination of homeless odds and ends is a happy marriage, the end result being a cosy bowl of comfort and joy. And it all began with a distracted chef being neglectful of her tatties baking away in the oven... - Linsey

Ingredients

Quantity Ingredient
4 large baking potatoes, scrubbed
1 tablespoon olive oil
1 tablespoon sea salt
unsmoked back bacon
20g butter
2 medium white onions, diced
2 small garlic cloves, crushed
2 litres skimmed milk, (the milk gives the soup body without making it heavy)
freshly ground black pepper
flat-leaf parsley, roughly chopped, to serve

Method

  1. Preheat the oven to 200°c.
  2. Rub the potatoes with oil, sprinkle with sea salt and bake in the oven for about 1 hour, until the potatoes are crispy and dark-skinned. The cooking time is slightly longer than you would ordinarily need to cook a potato through, but overcooking is the key to the deep-roasted flavour here. Around 20 minutes before you remove the potatoes from the oven, put the bacon rashers on a baking tray and cook in the oven until crispy. Remove the potatoes and bacon from the oven and leave to cool.
  3. Melt the butter in a large saucepan on a medium heat. Sauté the onions in the butter for about 10 minutes or until they just begin to colour. Add the crushed garlic and milk, then top up with enough water to just cover the vegetables. Bring to the boil then turn down to simmer for 15 minutes, uncovered.
  4. In the meantime, cut the potatoes in half and scrape out the flesh. (Scrape as close to the skin as possible – you want to get all the deep-roasted flavour from the outer layer of potato, but not the tough skin itself.) Add the potato flesh to the pan and discard the skins. Simmer for a further 5 minutes.
  5. Chop the crispy bacon into thin slices. It will crumble a little as you chop it, but this is good.
  6. Remove the soup from the heat, allow to cool then liquidize with a hand blender until smooth. Add the bacon and give the soup a good stir. Season with black pepper to taste. Bear in mind the soup will take on the saltiness of the bacon so taste before adding any salt. Stir through the parsley and serve.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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