First, A Recipe--Loaded Potato Soup

This one is really good and sticks to your bones (especially with the colder months coming up). Never have I had such a great potato soup. I've made some modifications from the original I got here:

http://traceysculinaryadventures.blogspot.com/2010/12/loaded-baked-potato-soup.html

which she apparently got from Cook's Illustrated, but I could not find it on their site. I've tried several different potato soups, but this one is just the best. It isn't particularly healthy, mind you. LOTS of fat in it. You can always substitute some low-fat stuff, but with the amounts of stuff you're talking here, I think it's a moot point. The portions shouldn't be terribly big anyway, this one will fill you up fast. And for the record, calling it "Baked" when there is no baking involved kinda is a misnomer to me.

Loaded Potato Soup

Ingredients

12 slices peppered bacon (get it at the meat counter)
3 lbs (about 6 medium) russet potatoes, scrubbed
1-1.5 lbs waxy potatoes (red, golden, whatever you like), scrubbed
1 large onion, chopped
3 medium garlic cloves, minced (about 2 teaspoons)
2 tbsp all-purpose flour
5 c low-sodium chicken stock (use homemade if you can)
1 c heavy cream
1 sprig fresh thyme (or 1/4 teaspoon dried thyme)
1 lb sharp cheddar cheese, shredded (plus extra for garnish)
1 c sour cream (plus extra for garnish)
3 green onions, sliced thin (for garnish)

Hardware

1 dutch oven or heavy stockpot
1 med saucepan
1 pair kitchen shears
1 pair tongs
1 vegetable peeler
1 slotted spoon
1 ladel
2 bowls with cold water in them
1 collendar
1 plate lined with at least 3-ply of paper towels
1 knife
1 immersion blender or regular blender
1 grater (or buy already grated cheese...usually more expensive that way though)

Procedure


Put your pot over med-low heat and use the shears to snip the bacon in at about 1 inch widths. Keep stirring occasionally (I use tongs) until the pieces are all a deep brown and pretty crispy. While they are crisping, peel the russet potatoes (make sure they're very dry before doing this) in as long of strips as you can. By the time you do that, the bacon should be about done. If it isn't chop your onion (you need to have this done by the end of the next part regardless). Pull the bacon out of the pan and drain on the paper towels.

Increase the heat to med-high and wait about 30 seconds then drop in the potato peelings. Don't stir them too much, especially for the first minute, but stir periodically until they are brown and crisp. While you're waiting, cut onions (either one), mince your garlic, and start cutting your potatoes into bite-sized pieces and putting the pieces into the bowls of cold water. Keep the two types separate. Pull the skins when they're ready and put them on the paper towels as well. Immediately drop the heat to med-low again and dump in the chopped onion with a heavy pinch of salt (now switch to the slotted spoon). Stir them occasionally until they start to brown. During this you can finish cutting up everything and measure out your cream and stock.

Once the onions are a light brown, add the garlic and let cook for a minute then sprinkle on the flour. Let cook for about a minute more, then gradually stir in the stock, cream, thyme and lastly the russet potatoes (drained). Up the heat to high. Put the saucepan on high 3/4 full of water (with a heavy pinch of salt). Both should come to a boil about the same time. Once the pot is boiling, clamp on the lid and reduce the heat back to med-low. When the saucepan boils, add the waxy potatoes (drained). Continue to boil until the potatoes are tender in both pots (approx 7 minutes).

Kill the heat and drain the waxy potatoes. Pull the thyme sprig out (if not using dry) and use the slotted spoon to remove a couple of spoonfuls of the russet potatoes and put them in with the waxy potatoes. Use the immersion blender and blend the russet potatoes until smooth or use a regular blender in small batches (let it cool more before doing this method). Once smooth, put it back on the stove, bring the temp back up then add the cheese, sour cream, and about half of the bacon pieces. Add the rest of the potatoes and salt & pepper to taste. Serve hot with extra cheese, sour cream, green onions, bacon pieces, and the crispy skins. Enjoy!