Polly Pocketsy

Loaded Potato Soup

Wash the potatoes then peel them and reserve the skins and dice the potatoes 

Melt 3 tbsp of butter in a large pot then slice the the light part of the scallions ( mid length to ends) and saute in the pot for 2 minutes 

Add 2 roughly chopped cloves of garlic and fry for a minute then add the potatoes and the milk and bring to a boil 

Season the potatoes with salt and pepper then simmer for 15-20 minutes or until fork tender 

Line the bottom of a baking tray with the potato skins then sprinkle with salt and pepper and spray a little oil  then put the grill on top with the bacon and roast in the oven for 12-15 minutes at 200 c ( the idea is the fat from the bacon drips onto the crispy potato skins adding more flavor and natural fat )

When the potatoes are cooked blend with a stick blender leaving some chunks in there then stir in the sour cream and cheese add more salt and pepper to taste  

Add the soup to a bowl with some more cheddar grated on top some bacon bits crispy potato skins sour cream and the top parts of the scallions and enjoy 