Ingredients: |
Ingredients: 8 oz bacon, chopped
3 lbs russet potatoes, scrubbed
1 large onion, chopped
2 garlic cloves, minced
2 tbsp. all purpose flour
4 c. chicken broth
1 c. heavy cream
1 sprig fresh thyme
4 c. shredded sharp cheddar cheese, plus extra for garnish
1 c. sour cream, plus extra for garnish
pepper
3 scallions, sliced thin
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Directions: |
Directions:1. 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" pieces. Trajsfer bacon to plate lined with paper towels. Add reserved potato skins to the bacon fat in pot and cook until crisp. Using slotted spoon, transfer potato skins to plate with bacon.
2. Add onion to remaining fat in pot and cook over medium heat until golden. 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.
3. Discard thyme and transfer 2 c. of cooked potatoes to bowl. Buree remaining soup in batches with 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 to taste with salt and pepper. Ladle soup into bowls, garnishing with bacon, fried potato skins, scallions, cheese and sour cream. |
This recipe for Loaded Baked Potato Soup is from