Loaded Baked Potato Soup

Directions:                    

1. In a large saucepan, heat oil over medium heat. Sauté garlic and onion until tender. Add potatoes and 2 cups wine. Potatoes should not be submerged. Increase heat to high, bring to a boil. Continue boiling for 5 minutes, slightly reduce heat and cook until potatoes are soft, about 20 minutes.
2. Remove from heat, roughly smash potatoes making sure to leave chunks. Add milk, cream, remaining wine, salt and pepper. Stir thoroughly.
3. Reduce heat to low, cook until thickened, about 5-10 minutes. Serve with shredded cheese and bacon.

TIP: This soup can be frozen for up to 3 months. When reheating, just add ½ cup milk.

Recipe Courtesy of Chef Megan, ALDI Test Kitchen