KitchenMagician's Recipe

VEG - BAKED POTATO SOUP

Category: Broth Soups

Makes 6 servings.

4 oz. bacon, diced
1 yellow onion, finely chopped
5 cloves garlic
1 russet potato, diced
2 red potatoes, diced
1 T. red wine vinegar
8 c. chicken broth
1 sourdough baguette, cut into 1-inch pieces
1/2 c. shredded Aged Cheddar cheese

sour cream
3 green onions, thinly sliced

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.
Preheat oven to 450F.
When soup is ready, ladle into oven-safe bowls and top each with two baguette slices.
Pile cheese and bacon on top and repeat to make 6 servings.
Place on a baking sheet and place in oven until cheese is melted 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 to serve.