Loaded baked potato soup with bacon and spring onions recipe

Method

1. Heat the oil in a large saucepan over medium heat. Cook the onion for 5-6mins, until beginning to soften and brown. Add the garlic, courgette and potatoes and cook for 2-3mins. Season with salt and black pepper.
2. Pour over the vegetable stock and bring to the boil. Reduce the heat slightly and simmer for 20-25mins, until the potatoes are beginning to fall apart. Take off of the heat and stir through 100ml of the sour cream.
3. Using a handheld stick blender, blitz the soup until smooth. Return the pan to the hob and keep warm over low heat.
4. Fry off the bacon lardons in a small frying pan over medium heat until crisp. Drain on a plate lined with kitchen roll.
5. To serve, divide the soup between bowls and swirl a little extra sour cream through the top. Sprinkle over some crispy bacon and spring onions onto each bowl. Serve a roll with each bowl of soup.

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