Thursday, February 3, 2011
6 medium/large potatoes, baked and cooled
5 slices of bacon
3/4 cup chopped onion
2 cloves garlic, chopped
2 TBSP butter
6 cups milk
1/2 cup flour
1 1/2 cups shredded cheddar cheese
1/3 cup sour cream
salt and pepper
cheese, green onions for garnish as desired
Cook bacon in pot until crispy. Remove the bacon with a slotted spoon, leaving the fat in the pot. Set bacon on paper towels to drain. Add the butter and onions, cook until soft. Add the garlic and cook for a minute more.
Add the flour and stir until well blended. Add the milk and slowly cook until incorporated. Using an immersion blender, blend up the ingredients in the pot until well incorporated.
Let this cook down for about 10 minutes on low heat, adding salt and pepper to taste.
Spoon the cooked potato out of the skin and add to the soup, do this for only FOUR of the six potatoes. Use the immersion blender again until the soup is fairly smooth and the potato is pureed into the soup.
Add the sour cream and cheese and let cook for a few minutes. This is where you want to taste and add salt and pepper as needed.
Take the remaining two potatoes and peel the skin off. Carefully cut into chunks and add to the soup. Stir well to incorporate. Spoon into bowls and garnish with the cooked bacon, green onions and more cheese (if desired).