Idaho Baked Potato Soup

Idaho Baked Potato Soup

ingredients:

4 large baking potatoes (or 6 medium sized potatoes)

1/3 cup butter

salt and pepper

6 cups milk (I used 1 cup water and 5 cups of milk)

1 onion

1 clove garlic (minced)

1 tablespoon balsamic vinegar

1 cup sour(ed) cream

1 cup strong/sharp cheddar cheese

10 slices of (streaky) bacon (cooked and crumbled) optional

green onion

Directions:

Bake the potatoes then let cool completely before scooping out the middle, and roughly chopping all of the potato and half of the potato skin (discard the other half of the potato skins or bake them in the oven topped with cheese).

In a large pan fry the onion and garlic in the butter and balsamic vinegar.

Add 3/4ths potato, chopped potato skin, milk, water, sour cream, cheddar cheese, salt and pepper.

Use a hand/stick blender to blitz up the soup.

Add the remainder of the chopped up potato. Stir gently and bring just to the boil.

Serve hot with a sprinkle of cheese, crumbled bacon (optional) and green onions.

cook's notes: It's a simple soup and there are many ways to prepare it, this is just my simple way. There is no messing about making a roux out of flower when the potato is thick enough. You may need to add more milk or water to the soup as it has a tendency towards the thick side. It's one of my favourite winter warmers... or for freezing cold spring days.