Baked Potato Soup On Overdrive!

This is one of my favourite recipes. I found it about a year ago and it has become to go to soup in the house. We are experiencing high winds, and cold temperatures with the hurricane that passed by so this is on the menu!

Ingredients:

1 pound of bacon, chopped roughly

1 onion, medium sized, minced

1 medium carrot, peeled and diced small

3/4 cup celery diced

4 russet potatoes (these are a MUST) roughly peeled and diced

4 medium red potatoes, peeled and diced

1/4 cup flour

2 cups chicken stock (I used Epicure's Chicken Bouillion)

coarse sea salt and pepper to taste

4 cups heavy whipping cream (to lighten I use 1-2 cups cream and the rest 1% milk)

1 cup shredded cheese (optional)

In a large pot over medium heat fry the bacon until crisp. Remove the bacon keeping as much of he grease as you can, As I've stated before I dislike the texture of onions, so I get out my food processor and mince the onion, carrots and celery. Add them to the bacon fat and cook about 5 minutes. Whisk in flour and let cook for about 5 minutes. Slowly add the chicken stock. Now add the potatoes. Let cook over medium heat until the potatoes can be mashed. Add the cream in the last 5 minutes of cooking the potatoes.  Roughly mash the potatoes, leaving small potato chunks for texture. Add the bacon (and cheese). Salt and Pepper to taste. 

Garnish with a little bacon, cheese and chives.

As Always, Happy Eating!