{Baked Potato Soup}

Ingredients

6 Small Russet Potatoes {Peeled And Diced}

6 Slices Bacon {diced}

1 Medium Onion {diced}

3 Carrots {Peeled & Diced}

3 Stalks Celery {Diced}

8 C. Chicken Stock

3 T. Flour

1 C. Milk

1/2 C. Heavy Cream

1/2 t. Salt

1 t. Black Pepper

1/2 t. Seasoned Salt

1 C. {plus more} Cheddar Cheese

Scallions {chopped}

Dollop Of Sour Cream

Directions

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.

Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.

Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

You can remove the soup {what I did} & blend in a blender/food process until completely smooth  - or if you love it in chunks, leave it be in the pot J... Pour it back into the soup pot {if blended} and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in heavy cream & shredded cheese {saving some for garnish}.

Serve in bowls garnished with a dollop of sour cream, grated cheese, some chopped scallions and crisp bacon pieces.