“The parmesan rind adds a nice savoury note, but don’t worry if you don’t have it – this is a soup to warm you up, not send you out into the cold to the shops. ”
- 3 large baking potatoes or leftover baked potatoes
- 40 g butter
- 1 onion
- 1 Parmesan rind , whatever size you have in the fridge, optional
- 1.5 litres organic chicken or vegetable stock
- sour cream
- 1 small bunch of fresh chives
- If you’re using leftover baked potatoes, skip these first 3 steps. Preheat the oven to 180ºC/gas 4. Wash the potatoes and dry well, then prick each one with a fork and wrap in foil.
- Put on a rack in the middle of the oven and cook for about 1 hour 15 minutes. The exact time depends on the size of your potatoes, but to check, give them a quick squeeze, bearing in mind they’ll be hot: the potato should just give under your fingers.
- Remove from the oven then, when cool enough to handle, cut them into quarters. Leave to cool completely.
- Peel and dice the onion. Melt the butter in a large saucepan over a medium-low heat and cook the onion for 10 minutes, or until soft.
- Cut the potatoes, skin and all, into 2cm chunks. Add the potato and Parmesan rind to the pan, season, then cook for 5 minutes.
- Add 1.25 litres of stock, bring to the boil, then reduce the heat and simmer for 30 minutes.
- Remove the rind, then purée the soup until smooth with a stick blender or in a liquidiser. Return to the pan, check the seasoning, and thin with the remaining stock, if you like.
- Serve garnished with a dollop of sour cream, snipped chives and a pinch of black pepper. Delicious with crumbled Lancashire cheese and crisp, crumbled bacon on the side for the whole baked potato experience.
Source: Jamie Oliver