serves
4
prep
10 minutes
cook
1:15 hour
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
1:15
hour
difficulty
Easy
level
Stream free On Demand
Couch Potato
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 3 large potatoes, scrubbed
- 25 g butter, plus extra to serve
- 100 g thick cut bacon or speck, diced
- 1 small onion, finely diced
- 2 litres chicken stock
- 60 g (¼ cup) sour cream, plus extra to serve
- salt and black pepper, to season
- grated parmesan and finely chopped chives, to serve
Instructions
- Preheat the oven to 220˚C.
- Prick the potatoes all over with a small sharp knife and microwave for 10 minutes. Transfer to a baking tray and bake for 45 minutes. Remove from the oven, allow to cool for a few minutes, then roughly chop the potatoes.
- Heat a saucepan over medium heat and add the butter and bacon and fry for a few minutes or until the bacon is browned. Remove the bacon from the pan and set aside. Add the onion to the remaining oil in the pan and fry for a few minutes or until translucent. Add the chopped potatoes and enough chicken stock to cover them. Bring to a simmer and simmer for 5 minutes. Blend with a stick blender until smooth. Add the sour cream and season well with salt.
- To serve, ladle the soup into bowls, then top with a little extra butter, sour cream, the bacon, parmesan and chives.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Couch Potato
