Lusciously creamy hot soup with a flavoursome crunchy surprise,
this is Hubby’s second favourite soup that I make.
This is hands down so dead set easy to make, you’ll be sure to whip it up all Winter long!
Heat up a good glug of oil in a pot & bung in 3 large spuds, which you’ve peeled & chopped. Pop the lid on & let them do their thing over low heat for 10 minutes.
Next, pour in 1 litre of chicken stock before throwing in 2 bay leaves & bringing to a simmer. Whack the lid back on for another 10 minutes cooking time.
Meanwhile, let’s crack on with the potato chip croutons!
Peel & dice 1 large tattie, heat a good glug of oil in a deep sided frypan, throw in 2 teaspoons of minced garlic along with the diced potato & simply toss those about to cook over a high heat until they’re gorgeously golden – how easy is that?!?!?!
Back to the soup – remove the lid & take out the bay leaves, they’ve done their job, then remove from the heat before adding in 250ml of sour cream. Give that lot a jolly good stir. Now it’s time for good old Mr Buzzy (aka stick blender) to make his grand appearance! Whazz that soup up until sumptuously smooth & finally season with salt & ground black pepper.
Ladle soup into bowls & plop the potato chip croutons into the middle.
Oh, & in case you’re wondering, Hubby’s favourite soup is my Nan’s recipe I use for my Pea & Ham Soup!