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.



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