Just after the holidays ended, DH got into one of his creative moods and found a new recipe for Baked Potato Soup. Now, I'm not usually much of a soup fan, but Aida on the Food Network had come up with this one, and it looked scrumptious. Also, I had been coughing for nearly two weeks, and soup was sounding pretty darned good at that point.
Sometimes you can tell early in the cooking process that a meal is going to be special, and this one did not disappoint. I gave it a 10 out of 10, and we've had it about three times since then, also feeding it to hungry friends at every opportunity. Everyone has loved it.
Read the comments at foodnetwork.com for ideas on altering the caloric content. If you add broccoli florets, don't go crazy with them.
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
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 450 degrees F 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.
Recipe courtesy Aida Mollenkamp
Show: Ask Aida