LOADED POTATO SOUP

LOADED POTATO SOUP

LOADED POTATO SOUP

INGREDIENTS

• 5 large Russet potatoes dice into cubes
• 3 cups chicken stock
• 4 cups milk
• 2 large carrots diced
• 3 celery stalks diced
• 1 medium onion diced
• 8 ounces cream cheese cut into cubes
• 1 cup shredded cheddar cheese (plus more for garnish)
• ⅓ cup butter
• ⅓ cup flour
• 3 garlic cloves minced
• green onions
• ½ lb Bacon cut into bit sized pieces (I used a smoked cherrywood bacon)
• cheddar cheese
• salt and pepper to taste

INSTRUCTIONS

• In a large pot on medium heat cook bacon until crispy, remove and drain on paper towels. Set aside for garnish
• In the same pot toss all but 1 tablespoon of bacon grease and add carrots, onions and celery and cook for 5 minutes or just until softened. Add butter and garlic and melt on low heat, add flour and cook for 1 minute whisking constantly to cook the flour just a bit. Stir in the chicken stock, milk and cream cheese and add the diced potatoes. Bring to a low simmer and cook 15-20 minutes or until potatoes are tender. Add in the cheddar cheese, add more salt for taste if needed.
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