Baked Potato Soup

This potato soup, unlike most, uses absolutely no milk or cream to give it a creamy texture. It relies solely on the starch from the potatoes, combined with a little lactose-free cheese. If you are really unable to eat any form of dairy cheese, I would suggest Chao brand cheese, the creamy original flavour. I recommend this specifically as the slices melt really nicely (you can cut them up into small pieces for more even melting and distribution), and also the flavour is actually really good (I like them on egg sandwiches better than actual cheese...)

For this recipe you will also need a very good immersion blender or stand blender. I use a stand type Ninja Professional brand and it's fantastic - no need to run out and grab a Vitamix for anything here.

When I made this soup, we were so happy with how it turned out, we forgot to actually take any photographic evidence. So for now I leave you this recipe, and as soon as I make it again there will be photos.

Prep Time 20 minutes
Cook Time 44 minutes
Servings 4 people

Measurement	Ingredients
6 - 8	potatoes, medium sized red-skinned
6 rashers	bacon, diced
1 tbsp	olive oil
1 tbsp	bacon fat
1	onion (yellow), diced
3 cloves	garlic, minced
2 tsp	thyme
2 tsp	salt
.5 tsp	black pepper
1 L	chicken stock, low sodium variety
2 - 3	green onion sliced thinly, white and green parts separated
1 cup	lactose-free cheddar shredded, divided

Measurement

Ingredients

6 - 8

potatoes, medium sized red-skinned

6 rashers

bacon, diced

1 tbsp

olive oil

1 tbsp

bacon fat

onion (yellow), diced

3 cloves

garlic, minced

2 tsp

thyme

2 tsp

salt

.5 tsp

black pepper

1 L

chicken stock, low sodium variety

2 - 3

green onion sliced thinly, white and green parts separated

1 cup

lactose-free cheddar shredded, divided

Ingredients

Peel potatoes and chop into 1 inch pieces. In a large soup pot, bring 6L of water to a boil. Add 1 tsp of salt and the potatoes and boil for 15-20 minutes, until soft. Strain into a colander. Set aside.

Add diced bacon to the pot, fry until crispy. Remove the bacon to a paper-towel lined surface, and pour the grease into a heat-safe bowl. Return the pot to the stove top. Add 1 tbsp of the bacon fat and the olive oil over medium heat, stir in the diced onions. Cook the onions, stirring frequently, until they soften and start to brown.

Stir in garlic, thyme, remaining salt and pepper. Cook for 30 seconds, or until garlic and thyme are fragrant. Pour in the stock, and return the potatoes to the pot. Allow the mix to cook for 10 minutes, to bring all the flavours together. Remove from heat.

Using the immersion blender, or in batches in the stand blender, blend the soup until it is smooth. It will be surprisingly thick. Return to the pot and turn the heat on low. Stir in 1/2 cup of the cheese, and the white parts of the green onions. allow to cook over low heat, stirring frequently, for another 5 - 10 minutes. Stir in 1/2 of the bacon, and taste for seasoning.

To serve, ladle into bowls, top with reserved cheese, bacon and green onions.