Use wallet-friendly spuds two ways for a substantial and good-value winter main. Add fluffy roasted potato flesh to the soup, then roast the skins for crunchy dippers to serve!
Ingredients
Method
Preheat oven to 240°C/220°C fan-forced. Line a large oven tray with baking paper. Toss potato in 1 tablespoon of the oil on tray and arrange cut side down. Roast for 30-35 minutes, or until tender.
Heat 1 tablespoon of the oil in a large saucepan on medium heat. Add onion, leek, celery and cook, stirring occasionally, for 4-6 minutes, or until softened. Scoop out flesh from roasted potato (set skins aside), add to onion mix in pan. Add stock and milk. Bring to a simmer, reduce heat to low and cook for 10 minutes. Set aside to cool slightly.
Meanwhile, toss potato skins with garlic and remaining oil. Put on same tray and put in oven. Bake for 10-15 minutes, or until golden and crisp.
Using a hand stick blender, blend soup until smooth. Season. Serve with sour cream, chives, cheese, potato skins and sweet chilli sauce.
Why does potato soup have no flavour?
If your potato soup has no flavour, then you should consider adding some acid instead of salt. This could be a squirt of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. You may also need to season it slightly with some cracked pepper or some herbs.
Should you always boil potatoes before roasting?
You don’t have to boil potatoes before roasting them, but for some recipes they may request that you do so. Boiling before roasting can help achieve a perfect consistency and crispiness.
