by request, here's the recipe for my version of Loaded Potato Soup:
(Yield: 8 servings)
¼ cup Vegetable oil
2 cups small diced yellow onions
8 cloves garlic, minced
4 Tablespoons All purpose flour
2 quarts vegetable stock or water
2 cups dry white wine
1½ Tablespoons dried thyme
3 pounds Russet potatoes, peeled and diced
2 bay leaves
2 cups heavy whipping cream (may substitute half and half or milk to reduce fat content)
Freshly ground black pepper
Sharp Cheddar cheese, shredded
Bacon, cooked and chopped
In a heavy stock pot, heat the oil over medium heat
Add the onions and sauté until soft, around five minutes.
Add the garlic and sauté one minute
Add flour and cook, stirring constantly, for one minute.
Control heat so that the flour does not brown.
Add the stock and wine, whisking to make sure lumps do not form.
Add potatoes, thyme, bay leaves, salt, and pepper, and bring to a boil over medium high heat.
Lower heat and simmer slowly for two hours.
Remove from the heat, remove bay leaves, and stir in whipping cream.
Season to taste with salt and black pepper.
To serve, ladle hot soup into a serving bowls.
Top with shredded cheese, sour cream, bacon, and scallions.