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Archive for July 7th, 2014

I’ve been doing quite a bit of recipe testing lately. It’s a lot of fun because many of the recipes are ones I wouldn’t normally try, so it pushes me to try and taste new things. One of the recipes needed baking potatoes but of a specific size so when I had some left over, I figured why not make soup (plus I had lots of stock left over too!)? I knew from past experience that if I called this Vichyssoise I would be lambasted because I didn’t use leeks nor did I use cream so, to nip it in the butt, I just called it Chilled Baked Potato Soup! 😛

I made this for lunch and I didn’t have anything else with it so I wanted it hearty. Add more stock if you don’t want it as thick.

ChilledBakedPotatoSoup_3123

JT: “It really does taste like a baked potato!”

A Room Temperature Baked Potato Soup

Makes about four servings 375 mL each (1 1/2 cups)

Ingredients:

  • 1 large baking potato, scrubbed clean
  • 1/2 onion chopped
  • 4-5 cloves garlic
  • 1/2 cup chicken stock (or vegetable stock for vegetarians)
  • 1/4 strip of bacon, cooked until crispy, per serving (substitute with feta or crumbled vegan feta (recipe to come))
  • 1 tsp of sour cream or crême fraiche or Greek yogurt, per serving (or vegan sour cream)
  • 1 chopped green onion
  • salt and pepper to taste

Directions:

  1. Pre-heat the oven to 350°F (177°C). Pierce the baking potato with a fork (so it doesn’t explode) and wrap with parchment and then foil. Bake for 45-60 minutes or until a cake tester inserts easily.
  2. Meanwhile, in a small ramekin, add the garlic cloves (with skin on), the chopped onion and cover with 1/2 cup of chicken broth. Season with a little salt and cover the ramekin with foil. Bake along side the potato for 30-45 minutes or until the garlic is very soft.
  3. When the potato is done, cut in half and scoop out all of the flesh with a spoon into a glass bowl. Squeeze out the garlic cloves from their skin and add to the potatoes, pour in the chicken stock with the onions and salt into the potato mix. With your stick blender, purée adding stock until you achieve the consistency you want. Press through a fine sieve to ensure it’s silky smooth.
  4. Serve at room temperature (or reheat), garnished with 1 tsp sour cream, crumbled bacon and chopped green onion.
It really does taste like a baked potato!

A creamy, dreamy room temperature soup. No that’s not a fish bowl back there!

Notes:

  • I’m in the process of creating a recipe for vegan feta (a brined cheese) so stay tuned!
  • The soup definitely tastes better at room temperature rather than chilled, you get more of the potato flavour at room temperature.
  • If you heat the soup, add some grated cheddar on top, I didn’t because I thought it might be weird because it wouldn’t melt.
  • You may replace the stock for roasting the garlic with olive oil, I did not because I wanted it a bit healthier.
Based on 4 servings

Based on 4 servings

Using non-vegetarian ingredients

Using non-vegetarian ingredients

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