Loaded Baked Potato Soup

Click as you complete steps

INGREDIENTS

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 sausages/russians (steamed & diced fine) 1 teaspoon salt ½ teaspoon white pepper ½ teaspoon ground green chillies ½ teaspoon ground garlic paste ¼ teaspoon dried thyme (optional)

METHOD

1. Wash and poke potatoes all over.

2. Wrap in kitchen paper and place in microwave covering with microwave lid. 3. Bake till potatoes are tender. 4. In a soup pot, saute onion in butter till softened. 5. Cube up potatoes with skin and add to pot with spices, garlic and chilli. 6. Mix and add in chicken stock and milk. 7. Simmer on low heat for 15-20min. 8. When done, blitz with stick blender till smooth. 9. Add in ¼ - ½ cup sour cream and mix in. 10. Allow to come to a boil. 11. Fry sausage bits till crispy. 12. Serve soup with a dollop of sour cream, sprinkle over cheese, fried sausage and chopped chives.

BACK TO RECIPE

---

Converters

Easy quantity conversions

Cups to Grams

BACK TO RECIPE