4 large baking potatoes, cooked
|Baked Potato Soup|
1 shallot, diced
1/2 onion, chopped
2 cloves garlic, minced
1 Tablespoon bacon fat
2 Tablespoons butter
3 Tablespoons flour
4 cups chicken stock
pepper, to taste
dash of hot sauce (optional)
2 cups sharp cheddar cheese, grated (save a little for garnish)
1/2 green onion, thinly sliced (save a little for garnish)
Scoop out insides of baked potatoes and set aside.
In a large stock pot, cook bacon over medium heat. Remove bacon and drain all but 1 tablespoon of fat.
Add 2 tablespoons of butter to stockpot. Stir in shallot and onion, cook until soft, add garlic.
Add 3 tablespoons of flour and cook 1-2 minutes.
Add 4 cups of chicken stock, cooked potatoes, and a dash of hot sauce. Cook over medium heat until heated throughout.
Stir in cooked bacon (saving a little for garnish) cheddar cheese, and green onion. Stir well.
Serve and garnish with bacon, cheddar cheese and green onion.
Note: This soup will be chunky. For a smoother soup it can be blended. For a richer soup, add 1 cup of whole milk or cream when heating and can be topped with sour cream