Preheat the oven to 220C ... Ladle the soup into warmed bowls to serve. Scatter a few of the sticky nuts on each serving of the soup, sprinkle with the cheese, a few thyme leaves and a grind ...
Grease a deep baking dish with butter. Mash the potatoes using a masher or ricer, then mix in the butter, milk and mustard. Add two-thirds of the cheese, the spring onions and the egg and briefly ...
That's what inspired this Loaded Baked Potato Soup recipe. It's a spin on a classic ... To finish, take it over the top with more cheese and smoky bacon. So yummy! Make a batch today.