Baked Potato Soup

Serves 4

• 3 shallots, unpeeled
• 1 head garlic, separated but unpeeled
• 120 g bacon ends, chopped (about 1/4 lb)
• 3 - 4 green onions, sliced
• 2 - 3 potatoes, diced (about 1 lb or 450 g)
• 1 cup shredded cheese (about 4 ounces)
• 1 medium-large onion, diced (about 3/4 lb or 340 g)
• 1/2 cup sour cream
• 3 cups chicken or vegetable stock (about 750 ml)
• 1 tbsp fresh thyme or 1 tsp dried (or about 3 - 4 sprigs)
• 1 tsp Worcestershire sauce or soy sauce
• 1 cup light beer¹ or white wine

Dry-roast the shallots in a cast-iron skillet (without oil!) over moderate-low heat for 10 minutes, then add the garlic. Shake the pan regularly and roast until they're soft, about 10 to 15 minutes. Some black and brown spots are okay. Peel and/or squeeze the garlic and shallots out of their skins, mash and set aside.

Dice the onion and bacon ends, then fry over medium-low heat in a large pot for about 15 minutes until the bacon is mostly cooked and the onion is soft and turning brown. Add thyme, salt, pepper, Worcestershire or soy, shallots and garlic to the pan. Cook for 30 seconds then add the beer or wine. Add the potatoes and pour in the stock.

Bring to a boil then reduce to a simmer and cook until the potatoes are tender, about 20 minutes or so. Using an immersion blender², puree to a chunky puree. Stir in green onions, sour cream and cheese.

Notes:

1. We used Corona, but many beers would be good here.
2. Or a blender or a food processor. Just be careful not to overload it.