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Title: N.Y.T. Baked Potato Soup
Categories: Potatoes, Pork, Vegetables, Dairy, Cheese
Yield: 4 servings

6 sl Bacon
1 bn Scallions; white/green parts
- thin sliced separately
4 cl Garlic; minced
2 lb Russet potatoes; peeled, in
- 1/2" cubes, large skins
- reserved
6 c Whole milk
Salt
1 tb Extra-virgin olive oil; more
- as needed
Black pepper
1/4 ts Cayenne
1/4 ts Garlic powder
3/4 c Sour cream; more for
- serving
3/4 c Fresh grated Cheddar; more
- for serving

In a large soup pot or Dutch oven over medium heat, cook
the bacon until crisp, 12 to 13 minutes. Transfer the
bacon to a paper-towel lined plate or cutting board.

Return the pot with just 3 tablespoons of the bacon fat
to the stove. (If there's not enough fat, supplement
with butter to total 3 tablespoons.) If making the soup
vegetarian, (WHY??? - UDD) melt butter in a large soup
pot or Dutch oven over medium heat.

Over medium-low heat, saute the white parts of the
scallions and the garlic until golden brown, 2 to 3
minutes, stirring frequently and adjusting the heat as
necessary to avoid burning the garlic. Add the potatoes,
milk and 2 teaspoons salt, and bring to a boil over
medium-high heat (resist the urge to heat it faster as
this can lead to curdling). Once at a boil, lower the
heat and simmer covered until the potatoes are tender,
10 to 15 minutes.

As soup simmers, prepare the potato skins: Warm the
olive oil over medium-high heat in a large skillet.
Working in batches if needed, add the potato peels in a
single layer and cook, flipping once, until crisp and
golden-brown, about 3 minutes. Transfer to a paper
towel-lined plate or cutting board, then sprinkle with
salt, pepper, cayenne and garlic powder. Crumble and
set aside.

Once the potatoes are tender, take the pot off the heat,
and puree the mixture with an immersion blender if you'd
like a smooth soup. (Mash with a potato masher if you'd
like a chunkier soup.) Stir in the sour cream and cheese
until combined, then season with salt and pepper. Serve
topped with crumbled bacon, more sour cream and Cheddar
and the green parts of the scallions. Top with potato
peels (eat any extra as chips, dipped in ketchup and
mustard).

By Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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