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 ...
You can also blend the soup in a food processor - though I find this method produce too smooth a result. Gently reheat and ladle into hot bowls. Serve with a good dollop of soured cream and ...
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.
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.