Loaded Baked Potato Soup

Photo: Cinnamon Girl

Ingredients

10 slices Bacon

1 Yellow Onion, diced

4 cloves Garlic, minced

1 tablespoon white vinegar

7 cups cubed Potatoes, skins on(Yukon Gold/all-purpose or a boiling

6 cups Chicken or Vegetable Broth

1 tablespoon fresh chopped Parsley

1 teaspoon Thyme

1 teaspoon Rosemary

1 teaspoon Sea Salt

1/2 teaspoon Black Pepper

1 can(14 oz.) Evaporated Milk

2 tablespoons cornstarch

1/4 cup cold water

Toppings:

Steamed broccoli florets

Sour cream

Shredded Sharp Cheddar

Chopped green onions

Crumbled bacon

Preparation

In a large saucepan or soup pot fry the bacon until crispy. Remove the bacon and set aside. Remove all but two tablespoons of the bacon grease. Saute the onions until tender and translucent. Add the garlic saute until fragrant. Add the vinegar and de-glaze the bottom of the pan.

Add the potatoes, broth, parsley, thyme, rosemary, salt and pepper. Bring to a boil. Turn down heat and allow to simmer for 20 minutes or until potatoes are tender. Steam the broccoli in a steamer pan until tender.

Remove 2 cups of potatoes and smash with a fork or potato smasher. Add back to pan along with the evaporated milk. Bring back to a simmer. Taste and re-season with salt and pepper if needed.

In a small bowl whisk together the corn starch and cold water. Slowly stir the mixture into the soup.

Simmer for five minutes. Turn off heat and let sit for five minutes before serving to allow it to thicken further. Crumble the bacon.

Serve with toppings.