Loaded Baked Potato Soup

Loaded Baked Potato Soup

Loaded Baked Potato Soup

Serves 6

• 1 pound bacon, roughly chopped
• 1 medium yellow onion, diced
• 1 large carrot, peeled and diced
• 3/4 cup diced celery
• 4 large Russet potatoes, peeled and diced
• 4 medium red potatoes, diced
• 1/4 cup flour
• 2 cups chicken or vegetable stock
• Coarse salt, freshly ground pepper, to taste
• 4 cups heavy whipping cream

1. Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese
2. 
   
3. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
4. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
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