Baked Potato Soup
- Level: Intermediate
- Yield: 4 to 6 servings (about 2 quarts)
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 479
- Total Fat
- 16
- Saturated Fat
- 6
- Carbohydrates
- 63
- Dietary Fiber
- 4
- Sugar
- 10
- Protein
- 21
- Cholesterol
- 32
- Sodium
- 965
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
Ingredients
4 ounces bacon, small dice
1 medium yellow onions, finely chopped
5 medium garlic cloves
1 medium russet potato, large dice
2 medium red potatoes, large dice
1 tablespoon red wine vinegar
2 quart (8 cups) chicken stock
1 sourdough baguette, cut into1-inch pieces
1/2 cup shredded aged cheddar cheese
Sour cream, for garnish
3 green onions, thinly sliced, for garnish
Directions
- Heat bacon in a large pot over medium-high heat until crisp and fat is rendered, about 7 minutes. Remove bacon to a paper towel-lined plated with a slotted spoon and discard all but 1 tablespoon drippings.
- Return pot to stove and add onions and garlic. Season with salt and freshly ground black pepper and cook until golden, about 2 minutes. Add potato and stir to coat. Add vinegar and scrape up any browned bits. Add stock and bring to a boil. Reduce to a simmer and cook until potato is fork tender, about 20 minutes. Heat oven to 450degreesF and arrange a rack in the upper third.
- When soup is ready, ladle into 8- to 12-ounce ovensafe bowls and top with two baguette slices. Pile cheese and bacon on top and repeat to make 4 to 6 servings. Place on a baking sheet and place in oven until cheese is melty and browned, about 5 minutes.
- Remove from oven, let cool slightly, top each bowl with a dollop sour cream and a sprinkling of green onions and serve.