| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 4 to 6 servings (about 2 quarts) |
Ingredients
- 4 ounces bacon, small dice
- 1 medium yellow onions, finely chopped
- 5 medium garlic cloves
- 1 medium russet potato, large dice
- 2 medium red potatoes, large dice
- 1 tablespoon red wine vinegar
- 2 quart (8 cups) chicken stock
- 1 sourdough baguette, cut into1-inch pieces
- 1/2 cup shredded aged cheddar cheese
- Sour cream, for garnish
- 3 green onions, thinly sliced, for garnish
Instructions
- 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. Heat oven to 450degreesF and arrange a rack in the upper third.
- When soup is ready, ladle into 8- to 12-ounce ovensafe bowls and top with two baguette slices. Pile cheese and bacon on top and repeat to make 4 to 6 servings. Place on a baking sheet and place in oven until cheese is melty 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 and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 479 |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 21 g |
| Cholesterol | 32 mg |
| Sodium | 965 mg |
Reviews
Not my favorite baked potato soup (MY recipe is my fave LOL) I’m not crazy for the baguettes IN the soup BUT this is tasty, hearty and would be fabulous at a dinner party – the presentation is truly lovely!!!
This is fabulous! Even my picky eaters want this and go back for 2nds! I would like to find nutritional values on this,=
I absolutely love soup – making it and eating it. But this was just ok to me. I don’t think I’ll make it again without some major adjustments.
I really wanted to make this but I didn’t have any oven proof bowls. I finally figured out I could put the sliced bread, cheese and bacon on a sheet pan to heat/melt the cheese and then top the bowls of soup with the bacon-cheese ‘lifeboats’. While my wife prefers a thick, cream based potato soup, I actually liked this better since it wasn’t heavy. Not much work to produce really good flavor.
I make this soup at least once a month. It’s definitely a favorite in our house!
As always I do my own “little” touches to this recipe. Cook longer is mainly the thing to give this soup greater body.
I made this following to a tee, but something wasn’t right. So I added leeks and a dsah of nutmeg, made a real difference. We didn’t do the bagette either, we tossed in the bacon pieces (applewood) last minute, melted the cheese and topped w/sour cream. Served BLT’s on the side. Adding what we did gave it such great flavor.
I saw this recipe and thought that it looked pretty good. The flavor of the broth is good but this soup needs something more substantial added to it. Do not try unless you beef it up.
This recipe was great, lots of flavor, but I really wanted it creamy, and without MILK. So, I let it simmer longer, almost another hour, to reduce down the liquid, and added the following:
3 carrots finely diced
1/2 cup ham, finely diced
1 cup potato flakes for thickening
I also happened to have the bone from our spiral cut ham at Easter, so I let it cook with that in there, and it really added some nice flavor.
It was windy tonight so I made this soup. I have NEVER made soup before, and this soup hit the spot. It was soo yummy, I did add heavy cream while it was simmering, and extra cheese. But other then that I followed the recipy exactly, My family loved it. This is a keeper.