Loaded Baked Potato Soup

It has been so cold lately, and all I have wanted to eat is soup. We have eaten a lot of soup at our house the last month, and there has been no complaints. I found this delicious soup on Pinterest and when I discovered that it came from the Carnation Cafe at Disneyland, I was absolutely ecstatic! That little cafe has some great memories for me and I just love Disneyland! This is seriously the best potato soup I have ever eaten. It was so good!

Loaded Baked Potato Soup

1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

1.        In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.

2.       Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.

3.       Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.

4.       Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.

5.       Adjust thickness by adding water or stock. Soup should have a creamy consistency.

6.       Season to taste, and garnish with toppings.