First you want to get 8 - 10 potatoes depending on size (regular Idaho baking potatoes are perfect) and get the oven heating to 390-5 degrees. Give them a good scrub down or peel them if you aren't a peel person (how dare you). Get out a lipped baking pan, line with foil (easy cleaning) and thinly cover with a bed of salt (sea salt preferably). Cut up 1 medium sized yellow onion and half the potatoes (depending on size may need to quarter - really what ever you're feeling). Lay your potatoes on top of the bed of salt cut side up and scatter your onions about. Lastly, add a drizzle of EVOO and put in the oven for 45 minutes.
While the potatoes are roasting, get out 1 package of thick cut hickory smoked bacon - yum! You'll need kitchen scissors - cut bacon in half and then quarters (should have 8 sections). You are first going to cook the bacon for garnish. Get out a big pot - I used my red Le Creuset 9-1/2 quart Oval French Oven (which I use for just about everything). Throw in half the bacon (separate with fingers so that each piece is good and crispy)! You'll want to cook on low/medium and put the lid on for a while - stir when necessary. Should take about 15-20 minutes - scoop out and let set on a paper towel in the fridge until end. Without dumping the grease, throw in the rest of the bacon and let crisp.
When 2nd batch of bacon is just about crisp, add cream and beef broth - stir and simmer (may need to lower heat + add 2 teaspoons of garlic powder and 2 teaspoons cayenne) until potatoes are done cooking.
When timer goes off for potatoes remove any onions that are too crispy (black - throw them away). Set aside 3 - 4 potato halves for later. Quarter the remaining potatoes to mash (used my electric mixer for this one), can still be slightly chunky. Add in 1/2 - 1 cup of milk and 1/2 stick of butter to mashed potatoes. Toss in pot with beef cream (sounds yummy, maybe not so much?) and mix it good. Add the lid and let simmer for 45 minutes, stirring and possibly tasting occasionally.
Once the soup has been simmering for 45 minutes it's time to add the "save for later potatoes" - roughly quarter and tossed into soup. This will give it a hearty feel, so if you want more chunk to your soup, just set more potatoes aside. Also add 1-1/2 cups of sharp cheddar cheese, shredded and 1/4 cup of chopped parsley - stir (maybe even a pinch or two of salt and a tablespoon of black pepper).
Let simmer for another 25 minutes or so. While waiting, (preheat oven to 350 degrees) quarter your ciabatta rolls into 'short bread sticks', place on foiled baking pan, drizzle EVOO, garlic salt, and some chopped parsley. (don't forget to take the bacon out of the fridge and warm for 30 seconds in microwave) Let warm in oven, get a little crispy on the edges - done!
Time to serve up some hearty soup!
Big bowls needed!! Scoop your soup, add some extra cheddar cheese (to your liking), bacon crisps, and some chopped parsley, plunge in some garlic ciabatta bread sticks and a big spoon - ENJOY!!
8 - 10 Idaho baking potatoes
SALT
1 medium yellow onion
1 package of thick cut Hickory smoked bacon
4 cartons (cups) heavy cream
32 ounces beef broth (preferably no salt added - there will be enough salt)
fresh parsley
EVOO (extra virgin olive oil)
1/2 stick butter
1 cup milk
shredded sharp cheddar cheese (12 oz bag should do)
cayenne pepper
garlic powder
ciabatta rolls
Looks tasty!
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