Baked Potato Soup.

Ingredients

6 slices of bacon or 3 TBSP of unsalted butter

1 bunch of scallions, white and green parts thinly sliced separately

4 garlic cloves, minced

2 pounds of russet potatoes, peeled and cut into half-inch cubes, large skins reserved,

6 cups of whole milk

kosher salt and black pepper

1 tablespoon of extra virgin olive oil, plus more as needed

1/8 tsp of ground cayenne,

1/8 tsp of garlic powder

3/4 a cup of sour cream, plus more for serving,

3/4 of a cup of freshly grated cheddar, about three ounces, plus more for serving.

In a large soup pot or Dutch oven, over medium heat, cook the bacon, if using, until crisp, 12 to 13 minutes. Transfer the bacon to a paper towel-lined plate or cutting board. Return the pot with just three tablespoons of the bacon fat to the stove. If there's not enough fat, supplement with butter to a total of three tablespoons. If making the soup vegetarian, melt butter in a large soup pot or Dutch oven over medium heat. Over medium-low heat, saute the white parts of the scallions and the garlic until golden brown, two to three minutes, stirring frequently and adjusting the heat as necessary to avoid burning the garlic. Add the potatoes, milk, and two teaspoons of salt and bring to a boil over medium-high heat. Resist the urge to heat it faster, as this can lead to curdling. Once at a boil, lower the heat and simmer, covered, until the potatoes are tender, 10 to 15 minutes. As soup simmers, prepare the potato skins. Warm the olive oil over medium-high heat in a large skillet. Working in batches if needed, add the potato peels in a single layer and cook, flipping once, until crisp and golden brown, about three minutes. Transfer to a paper towel-lined plate or cutting board, then sprinkle with salt, pepper, cayenne, and garlic powder, crumble, and set aside. Once the potatoes are tender, take the pot off the heat and puree the mixture with an immersion blender if you'd like a smooth soup. Mash with a potato masher if you'd like a chunkier soup. Stir in the sour cream and cheese until combined, then season with salt and pepper. Serve topped with crumbled bacon, more sour cream and cheddar, and the green parts of the scallions. Top with potato peels. Eat any extra as chips dipped in ketchup and mustard.

yields four servings