Daybreak 1/14/10: Chef Mule's Loaded Baked Potato Soup
12 slices of bacon
1 tablespoon extra virgin olive oil
2 white onions, peeled and diced
4 large baked potatoes, peeled and cubed
½ gallon chicken stock
2 quarts half and half
4 green onions
1 ¼ cup shredded cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon black pepper
1.Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
2.In a stock pot, heat olive oil over medium heat. Add onions and cook until translucent. Add potatoes and stock.
3.Simmer for 15 minutes.
4.Puree soup with a hand blender. Add half and half, salt and pepper. Cool.
5.Garnish with remaining ingredients.