Baked Potato Soup

Custom Catering's

Baked Potato Soup
Yield - about 2 gallons

Ingredients
12 LARGE IDAHO POTATOES (8 - 9 lbs)
2 MEDIUM ONIONS
1/2 CUP EXTRA VIRGIN OLIVE OIL
1 QUART SOUR CREAM (Room temperature)
1 CUP BACON GREASE (Strained to remove any browned particles, warmed)
1/2 LB MOZZARELLA CHEESE (Grated)
1 CUP CHARDONNAY (Optional)
1 QUART HEAVY WHIPPING CREAM
10 -1/2 OZ CAN CREAM OF MUSHROOM SOUP
2 TSP GRANULATED GARLIC
2 TSP WHITE PEPPER
1 TSP SALT
1/2 LB BUTTER
Garnish Toppings
1 BUNCH SHALLOTS (Chopped)
1/2 LB SHARP CHEDDAR CHEESE (Grated)
2 CUPS BACON BITS (Crumbled)
1/2 LB FRESH MUSHROOMS (Washed and sliced)

Method
Coat the potatoes in the olive oil then bake them and the onions in a 375F oven for 45 minutes. Remove the potatoes and onions from the oven and allow to cool. ( About 30 minutes).

Cut the potatoes in half lengthwise; use a Chef’s spoon to scoop the meat from the potato skins. (Do not puncture the skins, leave about 1/8 of an inch of meat remaining on the skins. These then can be used for Custom Catering’s Crawfish Pirogues recipe!) Peel the skin and roots from the onions.

Use a food processor to puree and blend all of the ingredients. The residual heat from the potatoes and onions will melt the cheese. Add the soup to a 10 quart stock pot or Dutch oven and over low heat warm the soup. Serve.

Alternate Method
If bacon grease is unavailable use lard.

Plate Presentation
Serve the soup in a large tureen with warmed soup bowls and the garnish toppings in separate display bowls.

Chef's Notes:
The intent of this recipe is a soup that has all of the flavor of a baked potato that is loaded with all the usual fillings, then allow the guest to add their own extras.
Most of our recipes are cooked with little salt, you may want to add more for your personal taste.

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