Sour Cream and Chive Baked Potato Soup
A creamy and rich soup that transforms baked potatoes into a heartwarming dish, perfect for chilly days.
Ingredients
For the Soup
- 750 g baking potatoes Use starchy varieties like russets for best texture.
- 1 tablespoon butter For sautéing onions and garlic.
- 1 tablespoon olive oil For sautéing along with butter.
- 1 onion, thinly sliced Add richness and sweetness.
- 1 clove garlic, finely chopped Enhances the flavor.
- 800 ml vegetable stock Base for the soup.
- 150 ml sour cream Adds creaminess.
- 1 bunch fresh chives, snipped For garnish and flavor.
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Grated cheese or small cheese cubes for serving, optional Adds richness if desired.
Instructions
Preparation
- Preheat the oven to 180°C / 350°F / Gas Mark 4.
- Bake the potatoes for about 1 to 1½ hours, until fully soft in the center.
Cooking
- While the potatoes bake, warm the butter and olive oil in a large pot over medium heat.
- Add the onion and cook for around 5 minutes, until soft and lightly translucent.
- Stir in the garlic and cook briefly for another 1 to 2 minutes.
- Pour in the vegetable stock and bring it to a gentle simmer.
- Once the potatoes are done, cut them into rough pieces and add them to the pot, including the skins.
- Blend the soup until mostly smooth, leaving a little texture if desired.
- Add the sour cream and blend again just enough to mix it through.
- Return the soup to the pot, season with salt and pepper, and heat until hot.
- Stir in most of the chives just before serving.
- Serve in bowls and finish with cheese, if using, plus the remaining chives on top.
Notes
For the best flavor, choose quality baking potatoes and ensure they are well-washed before baking. Optionally, serve with crusty bread or a fresh salad.