Baked Potato changed my life
Baked Potato showed me the way
If you want to know what is wrong from right
You must listen to what Potato say
Being in a different country to the one I grew up in, it’s weird because I’ll make a reference to something and then I have to explain the reference. (and to be fair, I have to do this half the time with Alex anyway because he didn’t watch much TV when he was a kid)
Back in the 90’s, comedy on TV was weird. There was a show on at dinner time where a bloke with a massive paper mache head would ask questions (I have had to look this up, it was called Remote Control and thanks to the wonders of the internet, you can watch a TV show from 28 years ago). Another show had a man in a babygro and a giant bird that they coo’d at. On that show, the man dressed as a baby sang a song about baked potato which I had totally forgotten about until recently when he re-recorded it with new lyrics about washing hands and keeping your distance.
So what does a song by George Dawes have to do with soup? Nothing, except I CAN’T GET THAT BLOODY SONG OUT OF MY HEAD.
Anyway. I made this soup ages ago, and I have just remembered it and now the song is stuck in my head again and I want to eat this soup. It’s fairly store cupboard friendly (the sour cream isn’t super necessary tbh, you could probably substitute Philly or just leave it out), quite low waste (the only bits you wouldn’t really use are the roots of the green onions, but isn’t everyone regrowing theirs at the moment?) and honestly it’s worth making just to have the peelings because they are an excellent snack, especially if you’re terrible at peeling and there are thick bits of potato.
(Trying out a new recipe plugin here – let me know what you think!)
Thank You Baked Potato (soup)
2lb russet potatoes (make sure you wash them before peeling!)
2 tbsp butter
A bunch of green onions, chopped
1 1/2 pints milk (you could probably get away with water and cream tbh, but I don’t know what ratio you would use)
1/2 cup sour cream (1/2 cup is 8 tbsp)
ALL THE CHEESE
- Peel and dice the potatoes. Keep the peelings for later (peel thickly for the best snack!)
- Melt butter in large pot and add the green onions, keeping aside a few of the green bits to top later
- Once the onions have softened, add the potatoes and milk, bring to the boil then simmer for 15 mins until the potatoes are tender
- While the potatoes simmer, fry potato skins in olive oil. Once crispy and golden brown, drain on a paper towel
- When the potatoes are cooked, blitz with a stick blender.
- Add sour cream to the soup and mix in, add cheese if using
- Serve with a dollop of sour cream, the crispy potato skins, green onions and hey, why not add more cheese because is there such a thing as too much cheese? NEVER.
- This recipe probably could be made vegan, but I haven’t tried it
- This recipe can definitely be made the opposite of vegan by adding some crispy bacon bits. As you (and Jess) can see from my finished result above, I did this and it was great.