Recipe courtesy of Aida Mollenkamp

Baked Potato Soup

  • Level: Intermediate
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 4 to 6 servings (about 2 quarts)
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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

  1. 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.
  2. 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.
  3. 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.
  4. Remove from oven, let cool slightly, top each bowl with a dollop sour cream and a sprinkling of green onions and serve.

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