Take all of the treats you top a baked potato with and turn it into this hearty soup.
1 ½ tablespoons olive oil or butter
1 small onion, diced
2 cloves garlic, minced
1 teaspoon sea salt
¼ cup flour
3 cups vegetable stock
1 teaspoon dried thyme
1 teaspoon dried basil
¼ teaspoon smoked paprika
4 green onions, diced
2 ounces hot pepper cheese, shredded
2 ounces cheddar cheese, shredded
1 cup milk
Preheat oven to 350˚F
Scrub the potatoes clean, dry with a towel, poke all over with a fork, and place on a cookie sheet. If desired you may rub the potatoes with olive oil, salt and pepper. Bake until tender, about an hour.
Cut the potatoes in half lengthwise and in half again. Gently scoop out the potato. Reserve skins for another use.
Heat the oil or butter in a stock pot. Sauté the onion and garlic for about 10 minutes. Add the salt. Stir in the flour and gradually add the veggie stock. Bring to a boil.
Add the potatoes, thyme, basil, and paprika. Cook for 5 to 10 minutes then turn off the heat.
Add the green onions, cheeses, and milk. Stir until the cheese is melted.
Top with chopped bacon if desired.