Loaded Baked Potato Soup

Subject: Loaded Baked Potato Soup Tue Nov 11, 2008 7:48 pm

8oz bacon, chopped

3 lbs russet potatoes, scrubbed

1 large onion, chopped

2 garlic cloves, minced

2 tbsp all purpose flour

4 cups low sodium chicken broth

1 cup heavy cream

1 sprig fresh thyme

4 cups shredded sharp cheddar cheese, plus additional for garnish

1 cup sour cream, plus additional for garnish

Pepper

3 scallions, sliced thin

Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes

While bacon is cooking, use vegetable peeler to remove wide strips of potato peel, reserve peels

Cut peeled potatoes into 3/4 inch pieces

Using slotted spoon, transfer bacon to plate lined with paper towels

Add reserved potato skins to bacon fat in pot and cook until crisp, about 8 minutes

Using slotted spoon, transfer potato skins to plate with bacon

Add onion to fat remaining in pot and cook over medium heat until golden, about 6 minutes

Stir in garlic and flour and cook until fragrant, about 1 minute

Gradually whisk in broth and cream, stir in thyme and potatoes, and bring to boil over high heat

Reduce heat to medium low cover pot, and cook until potatoes are tender, about 7 minutes

Discard thyme and transfer 2 cups cooked potatoes to bowl

Puree remaining soup in batches in blender until smooth

Return to pot and warm over medium high heat

Off heat, stir in cheese until melted, then whisk in sour cream

Return reserved potatoes to pot and season soup with pepper

Ladle soup into bowls, garnishing with bacon, fried potato skins, scallions, cheese and sour cream

When reheating do not let the soup boil which will cause the sour cream to separate.