Baked Potato Soup

Ingredients

• 4 ounces bacon 
• 1  sourdough baguette 
• 0.5 cup aged cheddar cheese shredded
• 8 cups chicken stock see 
• 5 medium garlic cloves 
• 3  green onions thinly sliced for garnish
• 2 medium potatoes red
• 1 tablespoon red wine vinegar 
• 1 medium baking potatoes 
• 6 servings cup heavy whipping cream sour for garnish
• 1 medium onions yellow finely chopped

Equipment

• bowl
• baking sheet
• paper towels
• ladle
• oven
• pot
• stove
• slotted spoon

Directions

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. Season with salt and freshly ground black pepper and cook until golden, about 2 minutes.
4. Add potato and stir to coat.
5. Add vinegar and scrape up any browned bits.
6. Add stock and bring to a boil. Reduce to a simmer and cook until potato is fork tender, about 20 minutes.
7. Heat oven to 450degreesF and arrange a rack in the upper third.
8. 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.
9. Place on a baking sheet and place in oven until cheese is melty and browned, about 5 minutes.
10. Remove from oven, let cool slightly, top each bowl with a dollop sour cream and a sprinkling of green onions and serve.