Loaded Potato Soup

There's nothing like a nice bowl of soup on a cold, wintry day.  What's even better is to be able to make a simple, delicious soup in a short amount of time. This recipe is amazing. It's hearty and satisfying. I adapted the recipe from __________ . The great thing is that I usually have all of these ingredients on hand!

Ingredients

2 lbs. Russet potatoes or White Potatoes
8 slices bacon, diced
1 stalk celery, diced small
1/2 large onion, diced small
3 Tablespoons flour
3 cups milk
1 cup heavy cream
1 cup chicken stock
2 cups shredded Mexican blend cheese (or your favorite cheese)
salt and pepper, to taste
1/2 tsp. thyme

Toppings:
Cheese
Sour Cream
Bacon pieces

1. Wash and scrub the potatoes. Place them on a plate and pierce with a knife in several spots to allow steam to escape. Microwave for 11 min.

2. While the potatoes are cooking, dice up the bacon slices and cook in a large pot. Once crisp, remove to a paper towel-lined plate.

3. Pour off all the bacon drippings except 3 Tablespoons. Saute the celery and onions in the bacon drippings. 

4. Once tender, add the flour and whisk.

5. Add the spices and milk. Whisk together.

6. Add the heavy cream and chicken stock and whisk again. 

7. The potatoes should be finished by this point. Dice them up.

8. Add the diced potatoes to the soup and stir.

9. Add cheese and stir.

10. Use a masher to mash up some of the potatoes right in the soup. I like how it makes the soup a little thicker and you get chunks of potatoes with it too. 

11. Add all but a few Tablespoons of the bacon (to use as a topping) and stir.

12. Ladle some soup into a bowl. Top with cheese, sour cream, and bacon. Enjoy!!

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