Baked Potato Soup

Mmm, potatoes!

My niece loves this soup, especially the kind from Panera. Unfortunately, when she's craving it the most, they never have it. Figures.

I stumbled across this recipe in an old Cook's Illustrated and had to give it a whirl. I figured if it turned out good, I could give the recipe to her so she can have it whenever the craving hits her.

It was amazing. Even Mike, who as a rule doesn't like potato(I don't understand it but it's true), really liked it. It's actually pretty easy too. There are a lot of steps, but it is so worth it.

Baked Potato Soup
(adapted from Cook's Illustrated)

4 strips of bacon, chopped
3 lbs russet potatoes, washed and scrubbed
1 large onion, chopped
2 garlic cloves, crushed
2 tbsp flour
4 cups chicken broth
1 cup light cream
2 sprigs fresh thyme or 1/2 tsp dried thyme
4 cups shredded sharp cheddar cheese
1 cup sour cream
3 scallions, sliced thin

In a Dutch oven or large stock pot, cook bacon until crispy. Using a vegetable peeler, peel potatoes in wide strips, reserve peels. Cut peeled potatoes into 3/4 inch pieces. Using a slotted spoon, remove bacon from pot and transfer to a paper towel lined plate. Add reserved potato skins to bacon fat and cook until crisp. Using a slotted spoon, remove the peels and transfer to the plate with the bacon.

Add onion to bacon fat and cook until golden. Stir in garlic and flour and cook about one minute. Gradually whisk in broth and cream. Stir in thyme and potatoes and bring to a boil on high heat. Reduce heat to medium low, cover pot and cook for 7 minutes or until potatoes are fork tender.

Discard thyme, if using fresh sprigs, and remove 2 cups of cooked potato to a separate bowl. Puree remaining soup, in batches in blender until smooth. Be careful, its very hot. Return pureed soup to pot and warm over medium heat. Remove from heat and stir in cheese until melted, then whisk in sour cream and add the reserved potatoes. Ladle soup into bowls and garnish with bacon, fried potato skins and scallions. Enjoy!

I forgot the scallions, oh well.

On a really cold winter day or the torrential rain we are currently enjoying, this would be the perfect meal.

If anybody tries this, I'd love to know what you all think.