Tuesday, October 19, 2010

Baked Potato Soup

I tried this recipe for the first time last night.  Brenn said it tasted like cheese fries from our favorite place in South Lake. It was amazing.  The unfortunate thing is that I made the recipe and it only fed 3 of us,  not overly big bowls either. Brooklyn was not here to eat so it was ok, but I would definitely double the recipe next time. AND I will add jalapenos as a topping on mine so it tastes JUST like the cheese fries at Snuffers.
4 ounces bacon, small dice
1 medium yellow onions, finely chopped
5 medium garlic cloves
1 medium russet potato, large dice **I use 2 of this potato as well**
2 medium red potatoes, large dice
1 tablespoon red wine vinegar
2 quart (8 cups) chicken stock
1 sourdough baguette, cut into1-inch pieces**I use french bread**
1/2 cup shredded cheddar cheese
Sour cream
Green onions if you like that on the top. Me kids don't like that.
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, discard all but 1 Tbsp drippings.

Return pot to stove and add onions and garlic. Season with salt and black pepper**I have used white pepper as well, it is a little spicier** 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.

When soup is ready put into oven safe 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. I will add jalapenos and more bacon for the top next time. Enjoy!

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