Loaded Potato Soup
Ingredients:
- bacon, roughly chopped - 1 pound
- yellow onion, diced - 1 medium
- carrot, peeled, diced - 1 large
- celery, diced - 3/4 cup
- Russet potatoes, peeled, diced - 4 large
- red potatoes, diced - 4 medium
- flour - 1/4 cup
- chicken stock - 2 cups
- Kosher salt and black pepper - to desired taste
- heavy whipping cream - 4 cups
- chopped chives, bacon bits, sour cream, shredded Cheddar or Monterey Jack cheese - garnish
Instructions:
In a stockpot, fry bacon until crisp over medium heat. Remove bacon and drain on paper towels, set aside half of the bacon for garnish. In bacon fat, cook onions, carrots and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stir occasionally. Whisk in flour and stir constantly over low heat until flour is cooked and mixture slightly thickens, 5 - 7 minutes. Add stock and half of the bacon, season with salt and pepper.
Bring soup to a simmer over medium high heat, cook for 25 minutes or until potatoes are soft. (If desired mash some of the potatoes for thicker, creamier texture). Add cream, simmer for 5 minutes. If soup is to thick add additional water or stock. Soup should have a creamy consistency. Season to taste, garnish with toppings.
If desired leave some skin on the potatoes.
