Ingredients
- potatoes 400.0 g
- olive oil 20.0 g
- smoked paprika 0.5 tsp
- table salt 0.25 tsp
- potatoes 600.0 g
- bacon 150.0 g
- onion 120.0 g
- garlic 10.0 g
- all-purpose flour 40.0 g
- whole milk 750.0 ml
- Chicken Bouillon Cube 1.0 pcs
- sour cream 120.0 ml
- cheddar 150.0 g
- chives 15.0 g
- ground black pepper 0.5 tsp
Cooking Instructions
Preheat your oven to 200°C and line a large baking sheet with parchment paper.
Thoroughly wash and scrub all potatoes. Use a sharp vegetable peeler to remove the skins in long, wide strips (about 3cm wide).
In a mixing bowl, toss the potato skin strips with olive oil, smoked paprika, and a pinch of salt until evenly coated.
Lay the skins flat on the prepared baking sheet, ensuring they do not overlap for maximum crispness.
Bake for 15 to 18 minutes, rotating the pan halfway through, until the skins are deeply golden and brittle.
Remove from the oven and let them cool slightly on the tray; they will continue to crisp as they sit.
Dice the flesh of the peeled potatoes into 1.5cm uniform cubes and finely mince the onion and garlic.
Sauté the raw bacon in a large heavy-bottomed pot over medium heat until crispy; handle raw meat carefully and wash hands after touching. Once done, remove bacon to a paper towel, leaving the rendered fat in the pot.
Add the minced onions to the bacon fat and cook for 5 minutes until soft. Stir in the garlic for 1 minute until fragrant.
Whisk in the flour to create a paste (roux) and cook for 2 minutes to remove the raw flour taste.
Slowly pour in the whole milk while whisking constantly. Add the bouillon cube and diced potatoes. Increase heat to bring to a gentle simmer.
Lower heat and simmer for 15-20 minutes until the potatoes are tender when pierced with a fork.
Stir in the sour cream and 100g of the cheddar cheese. Mix until the soup is thick and the cheese has completely melted.
Season with black pepper. Ladle into warm bowls and garnish with the remaining cheese, chopped chives, crumbled bacon, and a cluster of skin dippers on top.