Loaded baked potato soup

By avaspapa

Ingredients

• 1 lb bacon, coursely chopped
• 1 medium yellow onion , diced
• 1 large carrot, peeled and diced
• 3/4 cup diced celery
• 8 potatos, peeled and diced
• 1/4 cup flour
• 2 cups chicken or vegetable stock
• coarse salt and freshly ground pepper to taste
• 4 cups heavy whipping cream
• optional garnishments: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

Preparation

Step 1

1 in 6-8 qt stockpot fry bacon until crisp.
2 remove bacon and drain on a paper towel, reserving half for
garnish. In bacon fat, cook carrots, onion, and celery until the
onions are translucent. Add potatos and cook for 4 minutes,
stirring occasionally.
3 whisk in flour and stir constantly over low heat until the flour is
cooked and thickens slightly, about 5-7 minutes. Add chicken stock
and half the bacon. Season with salt and pepper.
4 over medium high heat, bring the soup to a simmer and cook for 25
minutes or until the potatos are soft. Mash some of the potatos
for thicker, creamier texture. Add whipping cream and simmer for 5
minutes
5 adjust thickness by adding water or stock. Soup should have a creamy
consistency.
6 season to taste, and garnish with toppings.