|
Scoop out the insides of the baked potato and dice,
set aside. Chop the potato skins and set aside. In
a large stock pot, brown diced bacon over medium
heat til crispy. Remove from pan and drain off
grease. Add 4 TBSP butter to the stock pot. Add
onions and continue to cook until they are
caramelized. Add minced garlic and flour, stirring
until butter is adsorbed, about 1 or 2 minutes.
While stirring, slowly add in chicken stock and
bring to a simmer over low heat. Add the insides of
the potatoes, salt, and pepper. Cover pot and
continue to cook over low heat. In large saute pan,
add 2 TBSP of butter and olive oil. When butter is
melted added chopped potato skins and fry them
until crispy. Add 1/2 crumbled bacon, 2 cups
cheddar cheese, and Greek yogurt into the pot of
soup. Stir well and continue to cook over low heat
until thoroughly heated and cheese is melted.
Serve soup topped with remaining bacon, cheese
and crisp potato skins.
|
