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Julia Roberts' Baked Potato Soup
6 boiling potatoes
1/4 C. cooking oil
3 cloves garlic, peeled
1 onion, chopped
6 C. chicken stock
salt and pepper
1 bunch chives, finely chopped (about 1/4 C.)
garnish: 1/2 C. sour cream, 1/2 C. cooked bacon, crumbled (about 8
slices),
1/4 C. chopped chives
Preheat oven to 400. Scrub potatoes and pierce skin in several places.
Bake
for 1 hr, or until soft.
In a stockpot, heat the oil over medium-hi heat. Add the garlic and
onion and saute for a few minutes until soft and translucent.
Peel 3 potatoes but leave the other 3 unpeeled. Cut all of them in
half.
Saute for about 3 mins in the hot oil. Add the stock, plus water if
necessary, so the liquid covers the vegetables by 2 inches. Bring the
stock
to a boil over high heat. Turn the heat to medium low and cook,
uncovered for
about 35 minutes.
Puree the soup in a blender, not a food processor. Add salt and pepper
to taste, being careful not to overseason. Stir the chives into soup.
Place the soup in bowls and garnish each serving with a dollop of sour
cream. Scatter the bacon on top and finish with a sprinkling of
chopped
chives.
Serves 6.
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