Baked Potato Soup

Baked Potato Soup

This is a soup recipe I've modified based on a recipe my friend Stephanie found in a city cook book from San Pedro, California.

4 - peeled, diced baking potatoes
2 - large, chopped or diced yellow onions
2 - large, chopped or diced white onions
2 cloves - minced garlic
1 pkg. - lean, center cut bacon

1 pint - chicken stock
1 pint - heavy cream
1 tbsp. - salt
2 tsp. - ground black pepper

Cut the bacon into bits, and then brown it. I usually go ahead and brown it in the same large stock pot in which I simmer the soup. If the bacon is lean enough, and lean, center cut bacon should be, you will not need to drain the fat from the bacon. The soup will taste better if you don't. Add the onions and garlic and stir until the onions are caramelized. Add enough water to the stock pot along with the chicken stock to cover the onions. Bring to a boil, lower the heat, and simmer for 20 minutes.

Add the potatoes and enough water to cover the potatoes. Stir until the onions and potatoes are evenly distributed. Add the salt and pepper. Bring to a boil, lower the heat and simmer for 3 hours.

Add the heavy cream and stir. Allow the soup to cool, and enjoy.