I'm happy to say that attempt number one turned out to be really good soup, and I'm proud enough to share my improvised recipe here.
Baked Potato Soup
You will need:
- 2 large potatoes, diced (or around 2 1/2 cup or diced potato)
- 2 cups water
- 1 small onion, finely chopped (around 1/4 cup)
- 2 small cloves of garlic (or one large one), crushed
- 1 cup evaporated milk or cream
- cheddar cheese, grated (or any cheese you prefer, I suppose)
- a few tablespoons of spring onions, finely chopped
- fried garlic chips
- 1 tablespoon butter
- a few sprigs of rosemary, minced
- bacon chips
- salt and pepper
I know this is called "baked potato soup", but some of the recipes I found didn't require baking the potato since the vegetables have to be boiled together anyway. So here goes --
- Boil the potato until soft. By soft I mean easily mashable.
Boil the taters with rosemary (or any herb of your choice); I chose rosemary because it adds a bit of tang.
If you don't have herbs, you can use chicken flavor cubes. You can also use chicken broth instead of water, if you prefer.
- Remove from heat. Draw out half of the potato cubes and mash them separately with a fork. Combine the mashed potatoes and potato cubes in the pot.
- Toss in the onion and garlic to the potatoes-and-herb mixture and bring to a boil.
- At this point you can add butter if you prefer, and/or a few tablespoons of grated cheese.
- Lower heat and let simmer.
- Remove from heat and stir in the milk or cream.
- Serve warm in individual bowls. Top with spring onion, garlic chips and more grated cheese. Bacon chips would be a good idea too. Makes 4-6 servings.