This soup is basically a twice-baked potato in a bowl and makes the perfect comfort food.
My mom used to make a soup where she’d boil peeled potatoes and serve the potato broth with the cooked potatoes and green onions. My memories of that simple meal were the basis for this soup. I wanted to recreate that flavor, but creamier and with more substance. The result is delicious and reminds me of a piping hot baked potato with all the fixings.
- 8 strips uncured bacon, chopped
- 4 large russet potatoes, peeled
- 1 bunch scallions, chopped
- 1 tbsp ghee (or butter)
- 1/2 cup milk
- 2 cups extra sharp cheddar cheese, shredded
- 6 cups water
- Salt and pepper to taste
Chop bacon and cook it in a soup pot until it’s brown and crispy.
Drain bacon on a paper towel and set aside. Drain half of the bacon fat. To the remaining half, add scallions and 1/2 tbsp of ghee and cook for 2-3 minutes. Add potatoes and cook for 2-3 minutes while stirring. Add water and bring mixture to a boil.
Reduce heat to a simmer and cook until potatoes are soft (about 20 minutes or so). Season with salt to taste (but keep in mind you’ll be adding cheese later which will also add salt).
Carefully blend the soup, a little at a time so you don’t get burned.
Return to soup pot, add milk and the remainder of the ghee, and warm (but don’t let it boil). Remove from heat and add cheese. Mix until well-incorporated. Serve with chopped bacon, roasted broccoli, and/or your favorite baked potato toppings.
Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)