加载的马铃薯汤

Peel potatoes, reserving about 1 cup large potato peels; discard remaining peels. Cut potatoes into 1/2-inch cubes, and set cubes aside. Heat olive oil in a Dutch oven over medium-high. Working in batches if needed, add potato peels to Dutch oven in a single layer, and cook until crispy, about 1 minute and 30 seconds per side. Transfer to a plate lined with paper towels; sprinkle with pepper and 1/4 teaspoon salt, and set aside.

Add bacon slices to Dutch oven, and cook over medium until crispy, 10 to 12 minutes. Transfer bacon to a plate lined with paper towels, reserving 3 tablespoons drippings in Dutch oven. Set bacon aside.

将浅绿色和白色葱切片和大蒜加入热滴，烹饪培养基，偶尔搅拌，直到柔软，轻轻呈褐色，约3分钟。搅拌在马铃薯立方体，牛奶，奶油，剩下2茶匙盐。将热量增加到中高，并煮沸。（注意不要让混合凝固。）减少到低，盖子，煮沸，直到土豆嫩，15至20分钟。

Process potato mixture with an immersion blender until smooth. (Or, working in batches, pour potato mixture into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 2 minutes. Return mixture to Dutch oven.) Stir in sour cream and Cheddar cheese until blended. Crumble bacon. Serve soup topped with crumbled bacon, sour cream, cheese, crispy potato skins, and darker green scallion slices.