LOADED POTATO SOUP

Ingredients

• 5 large Russet potatoes cut into cubes
• ⅓ cup butter
• ⅓ cup flour
• 4 garlic cloves minced
• 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
• ½ lb Bacon cut into bit sized pieces I used a smoked cherrywood bacon
• green onions
• salt and pepper to taste

Instructions

1. In a large pot on medium heat cook bacon until crispy, remove and drain on paper towels. Set aside for garnish
2. 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.
3. Serve in bowls and top with more cheese, bacon, green onions.
4. 
   

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