Baked Potato Soup

4 servings

45 min

A creamy potato soup with crispy bacon, topped with fried potato skins and fresh scallions.

prepPeel potatoes and cut into ½-inch cubes; reserve skins
6 slices bacon, or 85 g unsalted butter	Cook bacon until crisp, 12–13 min	Sauté scallion whites & garlic, 2–3 min	Add potatoes, milk & salt; simmer 10–15 min	Purée soup; stir in sour cream & Cheddar	Season with pepper; serve with all toppings
1 bunch scallions, white parts thinly sliced
4 garlic cloves, minced
900 g russet potatoes, peeled and cut into ½-inch cubes
1.4 L whole milk
Kosher salt (such as Diamond Crystal)
Black pepper
180 ml sour cream, plus more for serving
85 g freshly grated Cheddar, plus more for serving
15 ml extra-virgin olive oil, plus more as needed	Fry potato skins in oil until crisp, 3 min per batch	Season skins with salt, cayenne & garlic powder
⅛ teaspoon ground cayenne
⅛ teaspoon garlic powder
Reserved potato skins
Scallion greens, thinly sliced
Crumbled bacon (from step 1)

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