Ingredients:2 large baked potatoes, cooled and chopped 4 tablespoons pancetta, chopped 1/2 cup sweet onion, chopped 8 cloves caramelized garlic 6 cups chicken broth 1/2 cup cheddar cheese 1/4 cup sour cream 2 green onions, chopped chopped chives to taste hot sauce to taste Directions:In a large soup pot cook the pancetta until light brown. Add onion, green onion, garlic and cook 2-3 minutes or just until onions soften. Add potatoes and broth. Increase temperature, bring soup up to a boil, and then lower to a gentle simmer for 30 minutes. Just before serving, gently stir in cheese and sour cream. Serve topped with chives and hot sauce to taste. |