Sophie Nahmad is a chef at Gousto and has shared her delicious winter warmer recipe for baked potato soup. Not only is it a good way to use up the ingredients but it can also liven up the bog ...
Add the milk and purée the soup in a blender or food processor. Taste and adjust seasoning. Serve sprinkled with a few freshly chopped herbs or some of the following garnishes.
If a steakhouse does a baked potato right, I get the appeal. But I’ve had too many that are bland duds — with insides too dry, and forgettable skin you’re happy to leave on your plate.
Stir in sugar and potato, mixing with a fork to prevent lumps. Add enough egg to form a soft but not sticky dough. Turn mixture out onto a lightly floured work surface and knead very lightly.