Loaded Baked Potato Soup

• 180 g Streaky bacon
• 30 g Unsalted butter
• 1 medium Yellow onion
• 25 g Plain flour
• 900 ml Chicken stock
• 900 g Russet potato
• 1 tsp Fine sea salt
• 350 ml Low-fat milk
• 140 g Cheddar cheese
• 4 Spring onion
• 120 g Sour cream

1. Put the streaky bacon in a frying pan over medium heat and cook for 8 to 10 minutes, turning, until crisp. Transfer to a plate and leave to cool, then crumble or roughly chop; keep the bacon fat in the pan.
2. Meanwhile, peel the potatoes and cut into roughly 2 cm chunks. Finely chop the onion, thinly slice the spring onions, and grate the cheddar cheese.
3. Add the unsalted butter to the bacon fat in the pan and melt over medium heat. Add the onion and cook for 6 to 8 minutes until softened but not browned.
4. Stir in the plain flour and cook for 1 minute, stirring constantly, to remove the raw flour taste. Gradually stir in a splash of the chicken stock to make a smooth paste, then add the remaining stock.
5. Tip in the potatoes and fine sea salt, bring to a gentle simmer, then cook for 15 to 18 minutes until the potatoes are very tender. Stir occasionally to prevent sticking.
6. Blend the soup briefly with an immersion blender, leaving some chunks for texture. Stir in the low-fat milk and warm gently for 2 to 3 minutes until steaming, without boiling.
7. Take the pan off the heat and stir through most of the cheddar cheese, most of the spring onions, and most of the bacon, reserving a little of each for topping. Stir in the sour cream just before serving so it stays smooth and tangy.
8. Ladle into bowls and finish with the reserved bacon, cheddar cheese, and spring onions. Serve straight away while hot.

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