Baked Potato Soup

It's the time of year when we are going to need some stick-to-your-ribs comfort food. Baked potato soup is on the top of that list for me. I did it a little different than I usually do and actually baked the potatoes first this time.

•3 lbs Red Skin Potatoes - cleaned and cubed
•Place in a baking dish, coat with olive oil and add fresh minced garlic, shallots and S&P
•Cover with foil and bake 45 min @ 350
•While that is baking sauté a couple strips of bacon in a soup pot until crispy
•Remove the bits and set aside
•When the potatoes are done, remove about 2/3rds of the from the dish and into a food processor, mix to purée, you could add some heavy cream or milk to help thin this down a little
•Chop the remaining chunks into bite sized pieces
Back to the pot-
•To the hot bacon grease add a couple tablespoons of flour, stir to absorb all of the grease and until the flour starts to brown a bit. This is a rue.
•Add in enough milk or cream (whichever you desire) to fill the pot to about half, stir to incorporate the rue
•Add in the pureed potatoes and chunks, including all of the oil and bits of garlic and shallot left in the baking dish and the bacon bits
•Mix everything together, let simmer to thicken and season to taste with S&P
•Serve piping hot topped with cheese, sour cream and chives