Monday, June 22, 2015

A very delicious and filling soup. Make it smooth or make it chunky to suit your liking.

Here is the recipe.. 

Serves 2-3

Ingredients :

Russet Potato - 500 gm
Butter - 2 Tablespoons
Onion - 1/2 medium finely chopped
Celery - 1/2 rib finely chopped + extra for garnish
Chicken Stock - 2 cups, homemade / cube / canned
Fresh Cream - 2 Tablespoons
Salt to taste
Pepper to taste
Cheddar Cheese - as required, grated

Method :
1. Clean the potatoes by scrubbing them. Do not remove the skin.
2. Place the potatoes on a baking sheet lined with aluminium foil.
3. Prick all over the potato with a fork or a knife.
4. Bake for 1 hour in a 205 C preheated oven.
5. Once the potatoes are baked cut open with a knife and keep aside to cool completely.
6. Once cool, discard the skin and scoop out all the potato. 
7. In a saucepan melt the butter.
8. Add the onion and the celery and cook on medium low flame till the onion and celery turn very tender.
9. Add the potato chunks and the chicken stock and bring to a boil.
10. Let the soup simmer on low flame for about 5 minutes.
11. If you want a smooth creamy soup then using an immersion blender blend the soup to a paste.
12. If you like the soup chunky then simple mash the potato with the back of a ladle.
13. Season with salt and pepper.
14. If you like a very creamy soup then add the cream and mix well.
15. Cook for 2 more minutes and switch off flame.
16. To serve garnish with grated cheddar cheese.
17. This soup has a tendency to become very thick as it cools down. so best to serve immediately. If you like to thin it down then add some stock or milk and warm it up.

Enjoy Baked Potato Soup.

recipe adapted from 


1 comment:

  1. it should be a yummy and filling soup for iftar :) Ramadan Mubarak to u and your family :)