Loaded Potato Soup
This loaded potato soup is inspired by Granor Farm Manager, Johannah Frelier, who is known to make it for a wintery game night. She insists that you only need 10 oz of beer. What you do with the final 2 oz is up to you...
Ingredients
1/2 lb bacon, cut into 1/4" thick pieces
1/4 tsp chili flakes (optional)
1 onion, thinly sliced
6 cloves garlic, minced
2 carrots, diced
2 stems celery, sliced thinly
10 oz pale beer
5 lbs red skin potatoes, cut into a large dice
4 cups water
1/2 cup heavy cream
3 sprigs parsley, minced
5 chives, minced
4 oz sour cream (optional)
2 oz sharp cheddar, grated (optional)
Method
- In a soup pot, heat the bacon over medium heat until the fat is rendered and the bacon is crispy
- Remove the bacon from the pan, leaving the fat in the pot, allow the bacon to dry on a paper-towel lined plate
- Add the chili flakes (if using), onion, garlic, carrot and celery to the pot with a big pinch of salt and black pepper then reduce the heat to medium low
- Allow the onions and garlic to soften, then add the beer and cook until reduced by half
- Add the potatoes and the water and increase the heat, bring to a boil, reduce to a simmer and cook until the potatoes are very tender
- Using an immersion blender blitz the soup until it is slightly chunky
- Add the cream, taste and adjust the seasoning
- To serve divvy the soup into bowls, top with a dollop of sour cream, cheddar, the herbs and the crispy pieces of bacon
