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.
A recipe from http://kitchenmouse.rozentali.com/2010/03/baked-potato-soup/
Posted by Cori Rozentāle on .