Baked Potato Soup

1. Cook Bacon

Cook six slices of bacon in your soup pot or Dutch oven until they’re irresistibly crisp, which should take around 12 to 13 minutes. Transfer the bacon to a paper-towel-lined plate to drain.

2. Sauté Scallions and Garlic

Add the white parts of the scallions along with four minced garlic cloves to the pot. Sauté them for 2 to 3 minutes, just until the garlic is golden and aromatic.

3. Simmer Potatoes

Introduce the peeled and cubed russet potatoes to the pot along with six cups of whole milk and two teaspoons of kosher salt. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 to 15 minutes, until the potatoes are fork-tender.

4. Prepare Crispy Potato Skins

Heat a tablespoon of extra-virgin olive oil in a skillet and toss in the reserved large potato skins. Season them with salt, black pepper, a dash of ground cayenne, and a sprinkle of garlic powder. Cook them in a single layer for about 3 minutes, flipping once, until they're crisp and golden. Transfer them to another paper-towel-lined plate to drain.

5. Blend or Mash Potatoes

Remove the pot from the heat. Purée the soup directly in the pot using an immersion blender, or mash the potatoes for a chunkier texture.

6. Add Sour Cream and Cheese

Stir in three-quarters of a cup of sour cream and the same amount of freshly grated cheddar cheese into the warm soup. Season with additional kosher salt and black pepper to taste.