Ingredients
FOR THE SOUP
5 large russet potatoes
1 small-medium onion
1/2 cup butter (1 stick)
2 cups chicken broth
5 cups skim milk
1 cup heavy whipping cream
1 cup grated cheddar cheese
Freshly ground black pepper, to taste
FOR THE GARNISH
Sour cream
Bacon
Chives or tops of green onions
Preparation
1- Place well scrubbed potatoes on middle rack of 400 F oven. Bake 1 1/4 hours, until fork tender. Do not wrap in foil or microwave. Skins must be dry and crisp.
2- Finely chop onion.
3- In very large saucepan melt butter. Add chicken broth and skim milk.
4- Stir in onion and freshly ground black pepper; simmer over low heat. Add cheddar cheese to warm milk mixture. Simmer for 5-10 minutes.
- Cook bacon in microwave until crisp.
6- Remove baked potatoes from oven and let cool 10 minutes. When potatoes are slightly cooled, slice each potato lengthwise. Scoop out potato. Place skins on a wire rack that has been placed on a cookie sheet and return skins to oven for another 10 minutes. Chop crisp skins with chef’s knife and place in small bowl to be passed around table. Or you can put equal portions into small bowls at each place setting.
7- Add cream and potatoes to food processor equipped with chopping blade. Puree until smooth. Add potato/cream mixture to hot milk and simmer for 15 minutes.
8- Ladle soup into individual bowls and garnish with chives/spring onion tops.
9- Place a ramekin of crumbled crisp bacon at each table setting.
10- Garnish with dollop of sour cream.
