Baked Potato Soup

Here's a lovely recipe for a soup you can easily eat for dinner. It's not mine, it's by Felicity Cloake and I found it in Jamie magazine. And since glutenfree is way more than just baking bread and cookies and using glutenfree pasta, i felt i needed to share it here. The potatoes work their magic in binding the soup, so there is no need for any flour or maize starch (which of course is glutenfree) to come near this soup. 

Ingredients:
3-4 big potatoes (or left over baked ones)
40 grams (1.5 oz) of butter
1 onion, roughly sliced
1 parmesan crust, doesn't matter how big and it is optional
1.5 liter (50.72 floz) of chicken stock (home made is best, but there are great glutenfree ones out there)
some sour cream
chives
Crispy bacon and extra parmesan 

Instructions:
1. Pre-heat the oven to 180 degrees centigrade (356 degrees fahrenheit).
2. Rinse the potatoes, dry them, punture holes in them, wrap them in aluminium foil and put them in the centre of the oven for about 75 minutes. Check regularly buy pinching/poking them. They should give in a bit. 
Take them out of the oven and cut them in quaters. leave to cool. 
3. Melt the butter and fry the onions till soft in 10 minutes
4.Cut the potatoes in small dices
5. Toss the potato dices and the parmesan crust in with the onions. Add a bit of salt and pepper and cook for about 5 minutes.  Now add most of the chickenstock (about 1.25 liters - 42,28 floz), bring to boil and let it simmer for about 30 minutes. 
6. Remove the parmesan crust and blitz the soup into a smooth mixture with a blender. Put back into the pan, taste and add salt and pepper if necessary. Put in the rest of the chicken soup if it has gotten to thick.  
7. Put a dollope of sour cream in the soup, add some chives and black pepper and some crispy bacon and parmesan to decorate. 
Lovely with the cheezy breadsticks you'll find on this blog as well.