Baked potato soup with crispy potato skin topping
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
Make the most of leftover jackets with this creamy soup. The potato flesh goes into the cheesy soup, and the skins make a delicious crispy topping.
Each serving provides 441 kcal, 11.1g protein, 58.7g carbohydrate (of which 7.9g sugars), 19.5g fat (of which 9.6g saturates), 6.9g fibre and 2.17g salt.
By Elly Curshen
Ingredients
- 2 medium–large cold leftover baked potatoes, cut in half, flesh scooped out and skins reserved
- 2 tsp olive oil
- 20g/¾oz butter
- 1 small onion, finely chopped
- 1 garlic clove, finely grated
- 400ml/14fl oz vegetable stock
- 100ml/3½fl oz full-fat milk (or cream for extra creaminess, or a mixture of both)
- 20g/¾oz cheddar, finely grated, plus extra to serve
- salt and freshly ground black pepper
- 2 spring onions, finely sliced, to garnish
Method
Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.
Slice the potato skins into strips or cut into bite-sized pieces. Drizzle with the oil and season with salt and pepper. Spread them out on the baking tray and bake for 10–15 minutes until crispy. Set aside. Alternatively, preheat an air fryer to 200C and cook for 5 minutes until crispy.
Meanwhile, heat the butter in a large saucepan over a medium heat. Add the onion and a pinch of salt and cook, with a lid on, for 4–5 minutes until softened. Add the garlic and fry for 1 minute.
Add the baked potato flesh to the pan. Stir to combine with the onion and garlic then pour in the stock. Bring to a simmer and cook for 5 minutes to warm the potatoes through.
Blend the soup until smooth and return to the pan.
Stir in the milk and cheddar, mixing until the cheese melts and the soup is creamy. Season with pepper to taste.
Serve hot, topped with the crispy potato skins, more cheese and the spring onions.
