Baked Potato Soup

If you like French Onion Soup you will probably like this. And this recipe is verstile. To reduce calories and fat you could use low-fat or light sour cream and a fat free or low fat cheddar cheese.

• Ready In: 1 hr
• Serves: 4-6
• Yields: 2 qts

Ingredients

• 4  ounces bacon, small dice
• 1  medium yellow onion, finely chopped
• 5  medium garlic cloves
• 1  medium russet potato, large dice
• 2  medium  red potatoes, large dice
• 1  tablespoon red wine vinegar
• 2  quarts  chicken stock
• 1  sourdough baguette, cut into1-inch pieces
• 1⁄2 cup aged cheddar cheese, shredded
• 1  tablespoon sour cream, for garnish
• 1⁄4 cup green onion, 3 thinly sliced, for garnish

Directions

1. 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.
2. 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.
3. 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.
4. Remove from oven, let cool slightly, top each bowl with a dollop sour cream and a sprinkling of green onions and serve.