Loaded Potato Soup

 

Ingredients

• 8 slices bacon, diced
• 3 TBS bacon fat or olive oil 
• 2 medium onions, diced
• 1 large carrot, cleaned and grated on the largest holes of a box grater
• 3 cloves fresh garlic, finely chopped or mashed
• 1/4 cup all-purpose flour
• 2 cups chicken stock
• 2 cups warmed whole milk
• 6 cups russet potatoes, diced
• 1 1/2 cups sharp cheddar cheese, grated use block cheese and grate it
• 1/2 cup sour cream
• 1-2 TBS sea salt
• 1 1/2 tsp black pepper, ground

Instructions

• Cook bacon in a large dutch oven on medium heat until crisp. Remove to a paper towel lined plate.
• Cook the onions and the grated carrots in the bacon fat on medium-low heat until translucent. Stirring occassionaly. Add 1 tsp salt to the mixture.
• Add crushed garlic and stir for 1-2 minutes. 
• Add the flour and cook it for a couple minutes to get rid of the raw taste. Stir often so it does not stick to the pot.
• Stir in chicken stock and milk. Stir to combine the flour.
• Add the potatoes and cook on low until the potatoes are very tender. Add 1 tsp salt to the soup.
• Turn off the heat and mash the potatoes until it has a consistancy you like.
• Stir in the cheese and sour cream until they melt into the soup
• Add the bacon bits and stir to combine and add 1 tsp salt to the soup.
• Add more salt if needed and the pepper. Stir to combine.
• Adjust the thickness of the soup by adding more milk or stock if it is too thick.
• Sprinkle topping on the soup and serve hot.
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