Loaded Baked Potato Soup
- 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.
- Remove from heat, roughly smash potatoes making sure to leave chunks. Add milk, cream, remaining wine, salt and pepper. Stir thoroughly.
- 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