Soups, Chilis and Stews

Loaded Potato Soup

Everything you put on a baked potato, in a bowl. Mash half of it and leave the rest in chunks so it still eats like potato.

What goes in

• 3 lb russet potatoes, peeled and cut into 1 inch cubes
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 5 cups chicken broth
• 1 tsp dried thyme
• 2 tsp salt · 1 tsp black pepper

Stir in at the end

• 1 cup heavy cream
• 1 1/2 cups grated sharp cheddar
• 8 slices bacon, cooked crisp and crumbled
• 4 spring onions, sliced
• sour cream, to serve

How to make it

1. Put the potatoes, onion and garlic in the pot with the thyme, salt and pepper and pour the broth over. Lid on.
2. Low 7 hours or high 4 hours, until the potatoes give to a fork.
3. Mash roughly half of the potatoes against the side of the pot and leave the rest whole.
4. Turn the pot off. Stir in the cream and the cheddar until the cheese melts.
5. Taste for salt, it will want a good pinch.
6. Ladle out and top with bacon, spring onion and sour cream.