Stuffed Potato Soup

Potato soup is one of my absolute favorite winter comfort foods. And the basic version doesn't take much beyond milk and potatoes. But sometimes it's fun to play with the classics. So having been inspired by the baked potatoes I've been craving I set out to make a tasty potato soup with some of those same flavors. It's only the first attempt so there is some tweaking, but it's mostly comsmetic not flavor based so I thought I'd put it up here (also this way I won't forget what I did the first time) and make some of the first tweaks to eliminate unecessary stuff. Also, it's sort of an artsy shot and not super obviously flash based.

Stuffed Potato Soup

Note: Part of the color from the soup above comes from the pureed carrots. To avoid this you could cook the carrots seperately and add with the bacon near the end or omit them entirely.

1/2c diced carrots

4-6 scallions, diced

3cloves garlic, sliced

6-8 strips bacon

5c potato, diced and peeled (this was about 6 smaller russets)

5c veg or chicken broth

1c sour cream, more for dolloping if desired

In large soup pot cook bacon until crispy. Remove and set aside. Also reserve some green scallion tops for garnish. Drain some of the oil if desired and add carrots, scallions, and garlic. Sautee just until tender. Add potatoes and broth and bring to a simmer. Simmer for 20-30 min until potatoes are melt in your mouth cooked.  Puree with immersion blender briefly leaving some potato and carrot chunks. Stir in bacon and sour cream. Serve with a dollop of sour cream and scallion greens on top if desired.