Rec cred: ruhana ebrahim
Pic cred: @ruhanas_kitchen
3 large potatoes
2 tablespoon butter
1 onion (chopped)
3-6 teaspoon chicken stock powder mixed in 3 cups water (or plain water)
2 cups milk
250ml lancewood sour cream
1 small bunch of fresh chives/spring onions (chopped)
1 cup grated cheddar cheese
Hot beef/mutton sausage (steamed & diced fine)
1 teaspoon salt
1⁄2 teaspoon white pepper
1⁄2 teaspoon green chilli garlic paste (optional, may use just garlic)
1⁄4 teaspoon dried thyme (optional)
Wash and poke potatoes all over. Wrap in kitchen paper and place in microwave covering with microwave lid.
Bake till potato is tender.
In a soup pot, saute onion in butter till softened.
Cube up potatoes with skin and add to pot with spices, garlic and chilli.
Mix and add in chicken stock and milk.
Simmer on low heat for 15-20min. When done, blitz with stick blender till smooth.
May add in 1⁄4 - 1⁄2 cup sour cream and mix in.
Allow to coe to boil.
Fry sausage bits till crispy.
Serve soup with a dollop of sour cream, sprinkle over cheese, fried sausage and chopped chives.