Black Garlic Kitchen

Black Garlic Loaded Jacket Potato Soup

Silky smooth creamy baked potato soup with an underlying subtle flavour from Black Garlic which complements the tangy cheese and soured cream. Garnished with traditional baked potato fillings – crispy bacon bits, spring onions, grated cheese and nuggets of Black Garlic – all the flavours of a classic baked potato in a hearty bowl of soup.

Black Garlic Kitchen Garden showcase winter vegetables – potatoes and onion

Black Garlic Loaded potato soup

Prep: 20 minutes + cooking jacket potatoes | Cook: 25 minutes | Serves: 4

Ingredients

  • 3 large baking potatoes – scrubbed and dried
  • 3 tbsp olive oil for brushing the potato skins
  • Salt for potato skins
  • 1 tbsp olive oil
  • 6 rashers streaky bacon*
  • 40g butter
  • 1 medium onion – peeled and finely chopped
  • Pinch of salt
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Black Garlic Paste or Black Garlic Powder
  • 1 tsp ground white pepper
  • ½ tsp salt or Black Garlic Sea Salt
  • 1 litre chicken stock
  • 200ml whole milk
  • 75g Cheddar cheese – grated
  • 200ml soured cream
  • Salt or Black Garlic Sea Salt and freshly ground black or white pepper –  to taste
 

Garnish

  • 75g Cheddar cheese – grated
    4 spring onions – finely sliced
  • 12 cloves Black Garlic – chopped
  • Crispy fried bacon – snipped with kitchen scissors*

Method

  • Preheat the oven to 200C/180Cfan/Gas6.
  • Prick the potatoes all over with a fork. Brush each potato with a little olive oil and season with salt.
  • Bake the potatoes in the oven for 1 hour 15 minutes or until the centre is soft and the skin is crispy. Remove the potatoes from the oven and leave to cool.
  • Meanwhile, add one tablespoon of olive oil to a large saucepan set over a medium heat. Fry the bacon until crispy, remove the bacon from the saucepan and place on kitchen paper. NB This is for the garnish.*
  • Reserve the bacon fat/olive oil in the saucepan and add the butter to the saucepan.
    Fry the onion with a pinch of salt over a medium heat for 10 minutes until the onion is softened but not coloured.
  • Add the onion powder, garlic powder, Black Garlic paste or powder, white pepper and salt. Cook for a further minute.
  • Add the stock and the milk to the onion mixture. Using a hand held blender, purée until smooth. (See Top Tip)
  • Cut the cooked jacket potatoes in half. Scoop out the flesh and put through a potato ricer. Add the riced potatoes to the saucepan.
  • Bring the soup to the boil and simmer gently for 10 minutes.
  • Stir in the grated cheese and soured cream. Reheat gently, stirring until the cheese melts and the soup is creamy.
  • Season to taste with salt and pepper.
 

To Serve: ladle the soup into four soup bowls. Divide the garnish equally between the four bowls and use to top the soup. Serve immediately.

Top Tip: the texture of the soup is personal choice. For a more velvety soup put the potatoes through a potato ricer. For a thicker textured soup pureé the whole soup at the end of the recipe until the desired consistency is reached.

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