You may also like
Categories:
bacon yellow onions garlic russet potato red potatoes red wine vinegar chicken baguette shredded aged sour cream green onions
Viewed: 68 - Published at: 5 years agoIngredients
- 4 ounces bacon, small dice
- 1 medium yellow onions, finely chopped
- 5 medium garlic cloves
- 1 medium russet potato, large dice
- 2 medium red potatoes, large dice
- 1 tablespoon red wine vinegar
- 2 quart (8 cups) chicken stock
- 1 sourdough baguette, cut into1-inch pieces
- 1/2 cup shredded aged cheddar cheese
- Sour cream, for garnish
- 3 green onions, thinly sliced, for garnish
Method
- 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.
- 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.
- 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.
- Remove from oven, let cool slightly, top each bowl with a dollop sour cream and a sprinkling of green onions and serve.
