Baked Potato Soup

• 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

1. Heat bacon in a large pot over medium-high heat until crisp and fat is rendered, about 7 minutes.
2. Remove bacon to a paper towel-lined plated with a slotted spoon and discard all but 1 tablespoon drippings.
3. Return pot to stove and add onions and garlic.
4. Season with salt and freshly ground black pepper and cook until golden, about 2 minutes.
5. Add potato and stir to coat.
6. Add vinegar and scrape up any browned bits.
7. Add stock and bring to a boil.
8. Reduce to a simmer and cook until potato is fork tender, about 20 minutes.
9. Heat oven to 450degreesF and arrange a rack in the upper third.
10. When soup is ready, ladle into 8- to 12-ounce ovensafe bowls and top with two baguette slices.
11. Pile cheese and bacon on top and repeat to make 4 to 6 servings.
12. Place on a baking sheet and place in oven until cheese is melty and browned, about 5 minutes.
13. Remove from oven, let cool slightly, top each bowl with a dollop sour cream and a sprinkling of green onions and serve.

bacon, yellow onions, garlic, russet potato, red potatoes, red wine vinegar, chicken, baguette, shredded aged, sour cream, green onions

Taken from www.foodnetwork.com/recipes/aida-mollenkamp/baked-potato-soup-recipe.html (may not work)