Baked potato soup

Finally had a very rainy day in CA and decided to make soup. We didn’t have a lot of protein in the house (well, ok, we had half a lamb roast, but it was too good to use as soup ingredient (although there may be scotch broth in our future)).

But we did have lots of potatoes! So I made some baked potato soup.

Bake 3 potatoes in the microwave until done. Cube and put aside.

Render the fat out of 4 – 6 ounces of pancetta. When done, remove from pot, leaving the fat. Set the pancetta aside and try not to eat all of it.

Add a diced onion and a couple cloves of chopped garlic to the fat and cook until soft.

Add a little flour to make a roux and cook until just browned.

Add chicken stock, whisking to keep lumps from forming. For this I used 3 cups of homemade, but you could use a full carton.

Add potatoes to the stock / onion mix. Top with milk until soup is the consistency you want. Add salt and pepper to taste.

Cook for 20 – 30 minutes (or until you absolutely have to turf the cat off your lap). Add a little more milk if it’s gotten too thick (the afore mentioned cat’s fault).

Add 2 cups of cheddar cheese to the soup. Ladle into bowls, top with reserved pancetta, a little more cheese and some chopped scallions.

Also makes an extremely tasty lunch the next day.

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