Categories: Soup

Ingredients

• 1 pound bacon, chopped°o° 1 medium yellow onion, diced
• 1 large carrot, peeled, diced
• 3/4 cup celery, diced
• 4 large Russet potatoes, peeled, diced
• 4 medium red potatoes, diced
• 1/4 cup flour
• 2 cups chicken stock
• 4 cups heavy whipping cream, room temperature
• Salt and pepper, to taste
• Cheese and other toppings (chives, bacon, sour cream, onions), if desired

Directions

1. In a large stockpot, fry bacon until crisp. Strain from fat and drain on paper towels, set aside, reserving a couple tablespoons for garnish.In bacon fat over medium heat, add onions, carrots, celery and cook, stirring constantly, until onions are clear and other vegetables soften slightly.
2. Add potatoes and cook, stirring constantly, for 3 minutes. Lower heat and add flour to form a roux. When mixture has thickened, quickly add stock and bacon. Over medium-high heat, bring to a low simmer and cook for 20-30 minutes or until potatoes are cooked through. Slowly add whipping cream and simmer 5 minutes. Season to taste with salt and pepper and serve warm, topped with garnishes.
3. To adjust soup thickness add water or broth to thin a thick soup (or during reheating). To thicken a too watery soup, allow to slowly simmer for 5-10 additional minutes and/or mash some potatoes slightly and stir.

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