Loaded Baked Potato Soup

This soup is so easy to make and really delicious! It's perfect for cold winter days. Enjoy!

• 6 slices of bacon - chopped

• 3 cloves garlic minced

• 3 carrots - diced

• 2 stalks celery - diced

• 4 large russet potatoes

• 1 tsp salt

• 1 tsp pepper

• 4 tbs butter

• 1/4 cup all purpose flour

• 3 cans chicken broth

• 1 cup milk

• 1/4 cup heavy whipping cream

Toppings

• Bacon

• Sour cream

• chives or green onions

• shredded cheese

• tabasco sauce

1. Brown bacon and remove, set aside to use as topping for later. Drain bacon fat, but return a tablespoon back into pot.

2. On medium heat, add garlic and sauté until fragrant, about 30 seconds. Add onions and cook for 5 minutes. Add carrots, celery and potatoes and cook for about 2-3 minutes. Add salt and pepper.

3. Add butter and stir until melted. Toss in flour and stir for 1-2 minutes.

4. Slowly add chicken broth, one can at a time, while stirring. Stir until lumps are gone. Add milk and heavy whipping cream.

5. Bring soup to low boil, and simmer for 10-15 minutes until potatoes are soft.

6. Remove about 1/3 of the hot soup into another pot and blend with an immersion blender or add to a blender and blend. Return the soup back to the main pot. Stir until evenly incorporated.

7. Serve and top with bacon, sour cream, green onion, shredded cheese and tabasco sauce!