"baked potato" soup

I absolutely love potato soup, and my mom loves baked potatoes so it only seemed natural to combine the two and create one dish for dinner. I am really happy with the way this recipe turned out, and as I said before I created it myself.

Its very easy to make and will warm up even the coldest nights! Its just very comforting, yummy, and the variety of endless toppings to use makes it really fun too.

Baked Potato Soup
(created by ME!)
- 6 medium russet potatoes, peeled and chopped
- 1 cup raw bacon, diced
- 2 leeks, washed well and diced
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tsp fresh thyme
- 3 tbsp butter
- 3 tbsp flour
- 1/3 cup white wine
- 4 cups chicken stock
- 1 sprig rosemary
- 2 tsp salt
- 1 tsp pepper
- 1/4 cup half& half
- various topping: bacon, cheddar cheese, chives, sour cream..

In a large dutch oven or soup pot, render the bacon until its nice and crispy. Strain it out with a slotted spoon, leaving the bacon fat in the pot.

Saute the leeks, onion, garlic, and thyme in the bacon fat with 1 tsp of the salt and 1/2 tsp of pepper. Cook over medium heat until translucent and soft, about 7 minutes.

Add the butter, wait for it to melt and then add the flour in, while constantly whisking. It will become a thick paste [*this is called a roux], and continute to whisk for a few minutes to cook out the raw flour taste.

Add the white wine to de-glaze the pot and a minute later add the potatoes, chicken stock, and rosemary. Bring to a boil then simmer until the potatoes are fork tender- about 25 to 30 minutes.

Turn off the heat and remove the rosemary. Blend the soup either in batches in a blender, or with an immersion blender right in the pot (recommended) until its smooth and creamy.

Add the half & half and the rest of the salt and pepper.

Serve with the bacon from before and any other various toppings you may so desire.

Enjoy!