Baked Potato Soup (ซุปมันอบ)

1.Slice spring onion, separate white and green part.

2.Rinse potatoes, peel, and cut into small dice. Reserve potato peel for later use.

3.Heat a tablespoon of olive oil in a pan over medium heat. Fry bacon until crispy and set aside to drain.

4.In the same pan, add more oil in and fry potato peel until crispy, about 10 minutes. Set potato peels aside to drain and season with salt.

5.In the same pan, add garlic, white part of spring onion, and onion. Saute until garlic is fragrant and onion is translucent, about 3 minutes. Add potatoes and season with salt. Add stock and milk in. Bring mixture up to the boil then simmer for 20 minutes.

6.Add sour cream and cheddar cheese into the soup. Blend soup until smooth, adjust seasoning with salt, pepper, and cayenne pepper.

7.To Serve: Garnish with a dollop of sour cream, cheddar cheese, bacon, crispy potato peel, green part of spring onion, and a dash of pepper.