potato soup

Ingredients for 8 servings:

• 5 large potatoes (baking potatoes), washed, dried
• 1 tbsp olive oil
• ¼ tsp fennel seeds
• 750 ml milk (whole milk)
• 250 ml cream, semi-skimmed
• 250 ml sour cream
• ½ tsp, heaped chives, chopped
• ½ tsp salt
• ½ tsp pepper
• ¼ tsp salt (celery salt)
• 250 g Cheddar cheese, diced
• 1 tsp butter
• 5 slice(s) bacon, fried, drained
• 1 m.-large spring onion(s), chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Houston’s Style

Preheat the oven to 180°C. Rub the potatoes with oil and bake for 1 hour and 15 minutes. Let cool. Meanwhile, bring the milk, cream, and fennel seeds to a boil, then let cool. Peel 4 of the baked potatoes and mash them with a spoon. Peel and dice the 5th potato. Purée the mashed potatoes with the sour cream, chives, and 125g of the Cheddar cheese in a food processor. Strain in the milk and mix well. Place the soup in a saucepan with the butter and diced potatoes, bring to a boil, and simmer gently for about 15 minutes. Serve with the remaining cheese, bacon, and chopped spring onions. Serve with salad as a main course.