Ingredients
- potatoes 1500.0 g
- bacon 150.0 g
- celery 100.0 g
- onion 150.0 g
- garlic 5.0 g
- chicken fat (schmaltz) 625.0 ml
- whole milk 250.0 ml
- heavy cream 250.0 ml
- cheddar 100.0 g
- olive oil 30.0 ml
- table salt 1.0 tsp
- ground black pepper 0.5 tsp
- olive oil 15.0 ml
- table salt 0.25 tsp
- ground black pepper 0.25 tsp
- sour cream 100.0 ml
- chives 5.0 g
- cheddar 50.0 g
Cooking Instructions
Prick potatoes with a fork and coat in oil, salt, and pepper. Bake at 200°C for 1 hour or until soft.
In a large pot, fry bacon slices until crispy. Remove the bacon and set aside, leaving the fat in the pot.
Add celery, onion, and garlic to the rendered bacon fat. Sauté over medium heat until softened.
Slice cooked potatoes, scoop out the centers, and add the potato flesh to the soup pot.
Pour in chicken stock and half of the milk. Use an immersion blender to blitz until smooth.
Stir in heavy cream and season with salt and pepper. Simmer gently.
Turn off the heat and stir in the grated cheddar. Use the remaining milk to adjust the soup to your desired consistency.
Place the hollowed-out potato skins on a baking tray.
Drizzle with olive oil and season with salt and pepper. Bake at the oven's highest temperature for 5 minutes until very crispy.
Dice the crispy bacon and finely chop the fresh chives.
Ladle soup into bowls. Top with extra cheddar, chopped bacon, a dollollop of sour cream, and chives. Serve with the skin dippers.