CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 66897859   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: N.Y.T. Baked Potato Soup   
    Categories: Potatoes, Pork, Vegetables, Dairy, Cheese   
         Yield: 4 Servings   
       
         6 sl Bacon   
         1 bn Scallions; white/green parts   
              - thin sliced separately   
         4 cl Garlic; minced   
         2 lb Russet potatoes; peeled, in   
              - 1/2" cubes, large skins   
              - reserved   
         6 c  Whole milk   
              Salt   
         1 tb Extra-virgin olive oil; more   
              - as needed   
              Black pepper   
       1/4 ts Cayenne   
       1/4 ts Garlic powder   
       3/4 c  Sour cream; more for   
              - serving   
       3/4 c  Fresh grated Cheddar; more   
              - for serving   
       
     In a large soup pot or Dutch oven over medium heat, cook   
     the bacon until crisp, 12 to 13 minutes. Transfer the   
     bacon to a paper-towel lined plate or cutting board.   
        
     Return the pot with just 3 tablespoons of the bacon fat   
     to the stove. (If there's not enough fat, supplement   
     with butter to total 3 tablespoons.) If making the soup   
     vegetarian, (WHY??? - UDD) melt butter in a large soup   
     pot or Dutch oven over medium heat.   
        
     Over medium-low heat, saute the white parts of the   
     scallions and the garlic until golden brown, 2 to 3   
     minutes, stirring frequently and adjusting the heat as   
     necessary to avoid burning the garlic. Add the potatoes,   
     milk and 2 teaspoons salt, and bring to a boil over   
     medium-high heat (resist the urge to heat it faster as   
     this can lead to curdling). Once at a boil, lower the   
     heat and simmer covered until the potatoes are tender,   
     10 to 15 minutes.   
        
     As soup simmers, prepare the potato skins: Warm the   
     olive oil over medium-high heat in a large skillet.   
     Working in batches if needed, add the potato peels in a   
     single layer and cook, flipping once, until crisp and   
     golden-brown, about 3 minutes. Transfer to a paper   
     towel-lined plate or cutting board, then sprinkle with   
     salt, pepper, cayenne and garlic powder. Crumble and   
     set aside.   
        
     Once the potatoes are tender, take the pot off the heat,   
     and puree the mixture with an immersion blender if you'd   
     like a smooth soup. (Mash with a potato masher if you'd   
     like a chunkier soup.) Stir in the sour cream and cheese   
     until combined, then season with salt and pepper. Serve   
     topped with crumbled bacon, more sour cream and Cheddar   
     and the green parts of the scallions. Top with potato   
     peels (eat any extra as chips, dipped in ketchup and   
     mustard).   
        
     By Ali Slagle   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Kitchen   
       
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