Baked potato soup with crispy potato skin topping
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.
Ingredients
- 2 medium�large cold leftover baked potatoes, cut in half, flesh scooped out and skins reserved
- 2 tsp olive oil
- 20g/�oz butter
- 1 small onion, finely chopped
- 1 garlic clove, finely grated
- 400ml/14fl oz vegetable stock
- 100ml/3�fl oz full-fat milk (or cream for extra creaminess, or a mixture of both)
- 20g/�oz cheddar, finely grated, plus extra to serve
- salt and freshly ground black pepper
- 2 spring onions, finely sliced, to garnish
Directions
- 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.
