Baked Potato Soup
Adapted from Tessappho.
- 4 large potatoes
- olive oil
- sea salt
- 1 to 2 packages of bacon
- ½ chopped onion
- 3 to 4 cloves garlic, minced
- handful of thyme
- ½ stick of butter
- 2 cups chicken broth
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- 2 tbsp cornstarch
- 2 tbsp water
Coat potatoes with olive oil, sprinkle with sea salt, pierce, and bake at 350°F for an hour or until fork tender.
Fry up bacon, let cool, crumble and reserve for topping.
In a large stock pot, add onion and garlic to about half of the rendered bacon grease. Cook until softened. Add thyme and butter, stir until melted.
Dice 2 of the baked potatoes into bite-sized pieces, leaving skins on. For the remaining potatoes: scoop out the flesh and mash until smooth.
Add 2 cups chicken broth and 2 cups whole milk to the sauteed onions/garlic. Add the diced and mashed potatoes.
Heat soup, but don’t boil.
Add cheese and heat until melted.
Combine cornstarch and water in a small bowl and stir to make a slurry. Add this to the soup and stir until soup thickens.
Optional: partially blend this soup if you like it extra thick.
Serve, topped with shredded cheddar and bacon.