Baked Potato Soup

Gluten-loose and dairy-loose baked potato soup.

Ingredients

1. 3  medium sized baking potato
2. Olive oil, as wished
3. 1  onion, diced
4. 1 clove garlic, beaten
5. 350 milliliters dairy unfastened milk
6. 350 milliliters vegetable or chook stock
7. 1 teaspoon oregano
8. Salt and pepper, for seasoning
9. 2 tablespoons chives, chopped
10. 2 tablespoons dairy free cheese, grated
11. 2 slices bacon, cooked and cut into little pieces

Manual

Bake potatoes in the oven for 1 hour (or until gentle) at one hundred eightyºc (355ºf). You can use a microwave if you are brief on time. Permit potatoes to cool a chunk then get rid of the skins.

Drizzle olive oil in a massive pan over a medium warmth. Sauté onion and garlic for five minutes. Stir in potatoes, dairy-free milk and stock. Deliver to the boil and simmer for 5 minutes.

Stir in oregano and season to taste. Divide between bowls and pinnacle with chives, cheese and william maxwell aitken.

Subscribe to receive free email updates: