Loaded Baked Potato Brêckie Soup

Ingredients

• 1 kg potatoes, peeled and diced
• 300 g streaky bacon, chopped
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 1 tbsp butter
• 2–3 tsp BlixSam Brêckie Spice
• 750 ml chicken stock
• 250 ml fresh cream
• 125 ml sour cream
• 200 g mature cheddar cheese, grated
• Freshly ground black pepper
• 4 spring onions, finely sliced
• Extra crispy bacon, cheddar and sour cream, for serving

Method

1. Heat a large pot over medium heat and fry the bacon until golden and crispy. Remove about half and set aside for garnishing.
2. Add the butter and onion to the bacon fat and cook until the onion is soft and lightly golden.
3. Stir in the garlic and cook for another minute.
4. Add the BlixSam Brêckie Spice and stir through the buttery bacon juices. Allow the spice to bloom for about 30 seconds.
5. Add the diced potatoes and chicken stock. Bring to a gentle simmer and cook for 20–25 minutes, or until the potatoes are very tender.
6. Lightly mash some of the potatoes directly in the pot, leaving plenty of chunky pieces. This gives the soup a thick, creamy baked-potato texture without losing its heartiness.
7. Stir in the fresh cream and simmer gently for another 3–4 minutes.
8. Reduce the heat and stir in the sour cream until completely combined.
9. Add the mature cheddar a handful at a time, stirring until melted into the soup.
10. Stir through some of the crispy bacon and half of the sliced spring onions. Add freshly ground black pepper to taste.
11. Ladle the soup into bowls and top generously with the reserved crispy bacon, extra cheddar, a dollop of sour cream and sliced spring onions.
12. Finish with a light sprinkle of BlixSam Brêckie Spice and serve immediately.

Serving Suggestion