Sunday, October 23, 2011

Baked Potato Soup

This is one of my all time, absolutely favorite soups, especially come autumn and winter. It has everything tasty in it--potatoes, cheese, bacon, garlic . . . The original recipe came from the Food Network, but I've made a few changes to make the soup my own.

6 strips of turkey bacon
2 large shallots, minced
3 garlic cloves, minced
3 medium russet potatoes, diced into bite sized pieces
1 tablespoon red wine vinegar
6 cups chicken stock
5 slices of white bread, cut into 6-8 pieces
Salt, to taste
Pepper, to taste
1 cup sharp cheddar cheese
Sour cream, garnish
Green onions, garnish
Cook turkey bacon in a large pot until crisp. Remove and coarsely chop the bacon. Set aside.

Add the onions and garlic to the pan. Season with salt and pepper. Sauté in the fat from the turkey bacon (if you use real bacon, remove all but 1 tablespoon of fat from pan before sautéing) until golden brown. Add potatoes and stir to coat. Next, pour in the red wine vinegar and scrape any bits from the pan. Pour the stock into the pan and bring to a boil. Reduce heat to a simmer and cook for approximately 20 minutes or until potatoes are tender.

While your soup simmers, turn your oven to broil. Butter both sides of your bread pieces with margarine and place on a baking sheet. Bake for 8 to 10 minutes. Flip bread over and bake for another five minutes or until the bread is gold brown. Set aside.

When the soup is ready, divide it between four bowls. Add ½ to 1 tablespoon sour cream to each bowl, if desired. Pile the bread, cheese and bacon into each bowl. Top with thinly sliced green onions and serve.

Makes four good-sized servings.
If you want melted cheese for your soup, butter one side of your white bread pieces with the margarine and place them butter side down on a baking sheet. Top with cheese and bacon pieces. Bake for 8 to 10 minutes or until the cheese is melted and bread is crisp. Divide evenly among the bowls. These also make yummy appetizers on white bread or baguettes.



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