Baked Potato Soup For A Crowd

• 12 large idaho potatoes (8-9 lbs)
• 2 medium onions
• 1/2 cup virgin olive oil
• 1 quart sour cream
• 1 cup bacon grease
• 1/2 lb mozzarella cheese, grated
• 1 quart whipping cream
• 10 1/2 ounces cream of mushroom soup
• 2 teaspoons granulated garlic
• 2 teaspoons white pepper
• 1 teaspoon salt
• 1/2 lb butter, melted
• 1/2 lb cheddar cheese, shredded
• 1 bunch green onions or 1 bunch shallot, chopped
• 2 cups bacon bits, crumbled

1. Coat the potatoes in the olive oil.
2. Bake potatoes and onions in 375u0b0F oven for 45 minutes.
3. Let cool for 30 minutes.
4. Cut the potatoes in half lengthwise; use a spoon to scoop out the potato.
5. Peel the skin and roots from the onion.
6. Use a food processor to blend all of the ingredients except cheddar cheese, green onions, and bacon bits. The heat will melt the cheese.
7. Put the blended soup into a 10 quart stock pot over low heat until serving temperature.
8. Put shredded cheddar, bacon bits, and onions for everyone to use to top their soup.

potatoes, onions, virgin olive oil, sour cream, bacon grease, mozzarella cheese, whipping cream, cream of mushroom soup, garlic, white pepper, salt, butter, cheddar cheese, green onions, bacon bits

Taken from www.food.com/recipe/baked-potato-soup-for-a-crowd-203896 (may not work)