Loaded Baked Potato Soup
Submitted By: Taz

Ingredients:

1 lb Bacon - rough chopped 
4 Large Russet Potatoes - peeled and small diced apx ¼ inch 'cubes'
4 Medium Red or Yukon Gold Potatoes -peeled and small diced apx ¼ inch 'cubes' 
1 Medium Yellow Onion - small diced
2 Large Celery Stalks - small diced
1 Large Carrot - peeled and small diced
4 Cups Heavy Cream
2 Cups Chicken Stock - can substitute vegetable stock               
4 Tbs Unsalted Butter
4 Tbs All Purpose Flour
2 Tbs Olive Oil
Kosher Salt to taste
Fresh Ground Black Pepper to taste

Garnish:
Chives - chopped
Bacon Bits
Sour Cream
Monterey Jack Cheese - shredded
Cheddar Cheese - shredded

Preparation:
  1. Place 6-8 quart stock pot over medium-low heat - Add olive oil, butter and bacon
  2. Cook bacon until crispy (apx 15 minutes) - Using a slotted spoon, remove bacon and set aside on paper towel to drain (leaving butter, oil, and bacon grease in pot)
  3. Add onion, celery, and carrot to pot and sweat until onions turn translucent (apx 7 minutes)
  4. Add potatoes and cook for 4 minutes
  5. Add flour 1 Tbs at a time and thoroughly combine before adding next Tbs in order to make a roux - Allow to cook (stirring frequently) for 5-7 minutes until raw flour smell is gone
  6. Add chicken stock and half of the bacon back into the pot (reserve left over bacon for garnish) and thoroughly combine - Season with salt and pepper to taste
  7. Bring to a simmer and allow to cook for 15 minutes or until potatoes are soft and tender
  8. Once potatoes are soft and tender, mash some of the potatoes with a potato masher or large slotted spoon for a thicker and creamier texture
  9. Add heavy cream and simmer for 5 minutes* - Adjust seasoning
  10. Garnish with desired toppings and serve
* Soup should have a creamy consistency - Adjust thickness by adding water or stock for thinner soup, corn
   starch to thicken