Loaded Potato Soup
1/2 cup (about 6 slices) bacon, chopped
1/2 cup yellow onion, diced
1 carrot, diced ( I didn't use the whole carrot )
2 celery stalks, diced
2 large russet potatoes ( I don't typically like red )
1/8 cup flour
1 can chicken stock
Salt and pepper to taste
1 1/2 cups heavy cream
Garnishes: Extra bacon, chopped green onion, shredded cheeses, etc
In a small stockpot ( I use just a regular larger pot ) over medium heat, fry the bacon until crisp. Remove the bacon and drain on paper towels. In the bacon fat over medium heat, cook the onions, carrots and celery until the onions are translucent. Add the potatoes and cook for about 5 minutes, stirring occasionally. Stir in the flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5-7 minutes ( I add small increments of chicken broth so that the flour doesn't burn ). Add the chicken stock and mostly all of the bacon. Season with salt and pepper. Bring the soup to a simmer over medium heat and cook for 25-30 minutes or until the potatoes are soft. Add the cream and simmer for about 5 minutes. If the soup is too thick, add more broth or water until you reach the desired, creamy consistency. Season to taste, and garnish with toppings. Serves 3. (Simply double the recipe for a family-sized serving, and use a larger pot!)
