Jacket potato soup
Serves: 4
Prep time: 10 mins Total time: 
Recipe photograph by Hannah Rose Hughes
Jacket potato soup
All the flavours of a bacon-and-cheese-loaded baked spud - in a soup!
Serves: 4
Prep time: 10 mins Total time: 
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Nutritional information (per serving)
Calories
292Kcal
Fat
14gr
Saturates
7gr
Carbs
28gr
Sugars
8gr
Fibre
3gr
Protein
13gr
Salt
1gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 2 frozen baked jacket potatoes (½ a 800g pack), or leftover baked potatoes
- 4 rashers streaky bacon, finely chopped
- 5 spring onions, thinly sliced, white and green separated
- 475ml whole milk
- 40g Red Leicester, grated
Step by step
- To start, cook the jacket potatoes in the microwave according to pack instructions. Roughly chop, skin and all.
- Whilst the potatoes cook, put the bacon in a large, wide non-stick pan and place over a medium heat. When the bacon starts to release its fat, increase the heat to medium-high and cook for 2-3 minutes until crisp. Use a slotted spoon to remove the bacon from the pan and set aside.
- Add the white part of the onions to the same pan with the bacon fat, cooking for 2 minutes until softened. Add a splash of water if the onions start to burn. Mix in the chopped up potato then add the milk and 200ml of water, lower the heat and simmer for a few minutes, heating everything through. Season very well and leave to cool slightly.
- Transfer the potato mixture to a blender and pulse until smooth. Reheat gently, adding a splash more water if you want, then divide the soup between bowls and top with the cheese, bacon and spring onion greens, with some coarsely ground black pepper to finish.
