Loaded Idaho® Potato Bisque

Loaded Idaho® Potato Bisque

Source:
Cindy Hutson
Ortanique, Zest, Zest MRKT
Miami FL, Coral Gables FL

Yield: 8 servings

Ingredients:

Potato Bisque Ingredients:
Lardon and Cheddar Topping Ingredients:

Directions:

Potato Bisque Directions:
  1. Preheat oven to 425° F. Rub potatoes with olive oil and sprinkle with salt, then position on oven racks. Bake for 40 minutes, or until fork-tender.
  2. Meanwhile, in a stockpot over medium heat, melt butter and add garlic, leeks and onion. Sauté until tender, then add chicken stock and thyme. Bring to a boil, then reduce heat to a simmer and continue to cook, uncovered, for about 30 minutes.
  3. When potatoes are cooked, slice open and gently scoop out the insides into the stockpot, leaving about a 1/4-inch thickness in the skins. Reserve skins to use as soup bowls. Stir cream into stockpot. Add nutmeg and salt and pepper to taste.
  4. With a handheld blender or in a traditional blender, blend soup until smooth. While still hot, pour bisque into hollowed-out potato skins. Garnish with lardon and Cheddar topping.
Lardon and Cheddar Topping Directions:
  1. Cook lardons until crispy. Combine all ingredients in a bowl and reserve for garnish.