Baked Potato Soup
Serves 4 | Prep 45 mins
Serves 4 | Prep 45 mins
INGREDIENTS
1 medium bulb of garlic, with half a centimetre cut off the top
6 large baking potatoes, rinsed and pierced
4,5 cups of chicken broth
Half a teaspoon of freshly ground pepper
Crumbled cooked bacon (optional)
Shredded cheddar cheese (optional)
Sour cream (optional)
6 large baking potatoes, rinsed and pierced
4,5 cups of chicken broth
Half a teaspoon of freshly ground pepper
Crumbled cooked bacon (optional)
Shredded cheddar cheese (optional)
Sour cream (optional)
METHOD
1. Heat the oven to 200 degrees Celcius. Wrap the whole garlic bulb tightly in foil. Put garlic and potatoes in oven. Bake garlic for 45 minutes, or until soft when squeezed. Remove and let cool. Continue baking potatoes until tender when pierced, for about another 15 minutes.
2. Unwrap garlic and squeeze pulp from bulb into a large pot. Peel 3 of the hot potatoes, add to garlic in pot and mash until nearly smooth.
3. Gradually stir in chicken broth and pepper until blended. Place over medium heat and cook until hot, stirring occasionally. Meanwhile, cut remaining potatoes (with skin) in 3/4-inch pieces. Stir into soup and cook until heated through. Serve with some or all of the optional accompaniments listed above.
2. Unwrap garlic and squeeze pulp from bulb into a large pot. Peel 3 of the hot potatoes, add to garlic in pot and mash until nearly smooth.
3. Gradually stir in chicken broth and pepper until blended. Place over medium heat and cook until hot, stirring occasionally. Meanwhile, cut remaining potatoes (with skin) in 3/4-inch pieces. Stir into soup and cook until heated through. Serve with some or all of the optional accompaniments listed above.
